Cold Rice Salad - cooking recipe

Ingredients

4 c. chicken stock
2 c. uncooked long-grain rice
3 (6 oz.) jars oil marinated artichoke hearts
5 green onions
1 (4 oz.) jar sliced pimiento-stuffed olives
3 celery stalks, diced
1/4 c. fresh chopped parsley
reserved artichoke marinade
1 tsp. curry powder
2 c. mayonnaise
salt and pepper to taste

Preparation

Bring chicken stock to a boil; stir in rice and return to a boil.
Lower heat, cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
Cool.