Artichoke Rice Salad - cooking recipe

Ingredients

3 1/2 c. raw rice
7 c. water
2 (14 oz.) cans artichoke hearts, drained and quartered
8 to 10 green onions, sliced
3/4 c. oil
3/4 c. vinegar
5 chicken bouillon cubes
2 medium green peppers, chopped
20 to 30 stuffed green olives, sliced once
1 to 2 tsp. curry powder
1 c. mayonnaise

Preparation

Marinate artichoke hearts in vinegar and oil for 4 to 6 hours; drain and reserve liquid.