Artichoke-Rice Salad - cooking recipe

Ingredients

1 pkg. long-grain/wild rice mix
4 scallions, thinly sliced
1 green pepper, chopped
12 pimento-stuffed green olives, sliced
2 (6 oz.) jars marinated artichoke hearts
1 tsp. curry powder
1/2 c. mayonnaise

Preparation

Cook rice according to package directions, omitting butter. Place rice in large bowl and add scallions, green pepper and olives; cool.
Drain artichoke hearts, reserving marinade.
Cut hearts in quarters.
Combine artichoke marinade, curry powder and mayonnaise.
Add artichoke hearts to rice mixture.
Toss with dressing and chill.
Chicken can be added to make this a main course dish.
Serves 6 to 8.