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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A nice change from potato salad Ingredients:
1 (7 ounce) package chicken rice-a-roni |
1 (6 1/2 ounce) jar marinated artichoke hearts |
1 (4 ounce) jar pimento stuffed olives |
1 cup mayonnaise |
4 green onions |
1 (8 ounce) can water chestnuts |
1 tablespoon curry powder (or to taste) |
Directions:
1. Cook Rice-a-Roni according to pkg directions except use 2 cups water, let cool. Drain marinate from the artichoke hearts and reserve for dressing. Slice olives, chop water chestnuts, onions and artichoke hearts. Mix all ingredients in a large bowl including cooled rice.
2. Refrigerate at least one hour before serving.
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