Artichoke-Rice Salad - cooking recipe

Ingredients

4 c. chicken broth
2 c. white rice
3 (6 oz.) jars marinated artichoke hearts (reserve marinade)
5 green onions, chopped
1 can water chestnuts, chopped
3 stalks celery, diced
1/4 c. fresh parsley, chopped
1 tsp. curry powder (or more if desired)
2 c. mayonnaise
dash of salt and pepper

Preparation

Cook rice in broth and cool.
Combine reserved marinade with curry, mayonnaise, salt and pepper.
Pour over rice mixture and mix in other ingredients.
Refrigerate.