Artichoke-Rice Salad

Southern Living
6 to 8 servings


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1 (14 1/2-ounce) can chicken broth
1 cup uncooked long-grain rice
1 (12-ounce) jar marinated artichoke hearts, drained and cut into quarters
2 green onions, chopped
8 pimiento-stuffed olives, sliced
1/2 cup light mayonnaise
1/2 teaspoon curry powder
1 (8-ounce) can sliced water chestnuts, drained (optional)


Bring chicken broth and rice to a boil in saucepan over medium heat. Cover, reduce heat, and simmer 20 minutes or until tender. Cool slightly.

Stir together rice, artichoke, next 4 ingredients, and, if desired, water chestnuts; cover and chill at least 2 hours.

Created date

December 2001