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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Curried Rice Salad Recipe

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This recipe for Curried Rice Salad is from The RUBINO GIRL'S Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6.9-ounce) package RICE-A-RONIŽ Chicken Flavor
2 tablespoons vegetable oil
3/4 teaspoon curry powder
2 (6-ounce) jars marinated artichoke hearts, quartered
1/3 cup mayonnaise
1/2 cup sliced pimento-stuffed green olives
1/2 cup chopped green bell pepper
4 green onions, sliced
Ground black pepper, to taste
Directions:
Directions:
In a large skillet, over medium heat, sauté rice-vermicelli mix with oil and curry powder until vermicelli is golden brown, stirring frequently.

Add 2-1/2 cups water and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool.

Drain artichoke hearts, reserving marinade from one jar. Combine reserved marinade and mayonnaise.

Stir mayonnaise-mixture, artichokes, olives, bell pepper and green onions into cooled RICE-A-RONI; pepper to taste.

Cover; chill 1 hour.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
We often take this dish with us to a lawn concert. I was going to say serving size 2, because George and I could eat the whole dish!

 

 

 

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