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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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The food columnist at the Santa Barbara News says this recipe was served at a restored 19th-century Stagecoach stop for a Historical Society luncheon. This salad combines marinated artichoke hearts with pimento-stuffed olives and a small amount of curry powder. I haven't tried it yet, but it does sound interesting. Ingredients:
4 cups chicken stock |
2 cups long-grain white rice (uncooked) |
3 (6 ounce) jars marinated artichoke hearts (drained with marinade reserved) |
1 (4 ounce) jar pimento stuffed olives (sliced) |
1 large green bell pepper, sliced (i prefer red) |
3 celery ribs, diced |
5 green onions, chopped |
1/4 cup fresh parsley, chopped |
1 teaspoon curry powder |
2 cups mayonnaise (light) |
salt and black pepper, to taste |
Directions:
1. In a large saucepan, bring chicken stock to a boil. Add rice, return to boiling. Reduce heat; cover and simmer 20 minutes, or until liquid is absorbed. Transfer to a large serving bowl; let cool.
2. Drain and chop artichoke hearts, reserving marinade. Add artichokes, green onions, olives, green pepper, celery and parsley to cooled rice.
3. For dressing, combine reserved artichoke marinade, curry powder and mayonnaise in a small bowl; mix well. Season to taste with salt and pepper.
4. Add dressing to rice mixture; mix thoroughly. Refrigerate until serving time.
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