-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
lend. Next, spoon in the rice and lay the chicken pieces
trips.
For the Basmati Rice: In a 2-quart heavy
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.
old in dry spinach and artichoke hearts.
-Fold the mixture
Cook rice according to instructions and cool.
Add bell pepper, onions and olives.
Drain artichoke hearts, reserving juice.
Chop artichoke hearts and add to rice.
Mix mayonnaise, juice from artichoke hearts and curry powder.
Add to rice and mix well. Refrigerate at least 8 hours and serve cold.
Prepare chicken rice according to package (without the butter);cool.
Chop artichoke hearts; reserve 1/2 the liquid.
Combine cooled rice; artichoke hearts, green onions,green pepper,olives and water chestnuts in a bowl.
Mix mayonnaise,curry powder, lemon juice and reserved artichoke liquid in a bowl; pour over rice mixture; add cashews; mix well.
Chill 2-3 hours.
Cook rice according to package directions.
Drain artichoke hearts, saving juice.
Add onions, pepper, olives and artichoke hearts, all chopped or sliced.
Combine mayonnaise, curry powder and juice from artichoke hearts.
Stir into rice mixture.
Serves 6.
Cook rice mixes according to package directions, omitting butter.
Cool.
Drain artichoke hearts, reserving marinade and slice.
Add artichokes, pepper, olives, onion and chicken to rice. Blend together artichoke marinade, mayonnaise and curry powder. Add to rice salad, toss lightly.
Chill.
Chill at least 4 hours. Serves 10 to 12.
Cook rice according to package directions, omitting butter. Remove from heat and turn into bowl and cool.
Add olives, onions and green pepper to rice.
Drain artichokes, reserving marinade. Add artichokes to rice mixture.
Mix mayonnaise with artichoke marinade and curry powder.
Blend the mayonnaise-artichoke mixture thoroughly with the rice mixture.
Chill 6 hours or overnight to enhance the curry flavor.
Cook rice as directed on package, omitting butter.
Cool in large bowl.
Add green onions, green pepper and olives.
Drain artichoke hearts, reserving marinade; cut them in halves.
Combine artichoke marinade with curry powder and mayonnaise.
Add artichoke hearts to rice salad; toss with the dressing.
Chill.
Cook Rice-A-Roni as instructed on box.
Cool it.
Chop green onions and whole pepper.
Drain marinated artichoke hearts and save liquid.
Slice artichoke hearts in halves.
Mix all ingredients.
To the liquid of the artichokes, add mayonnaise and curry powder; toss with other ingredients and serve cold.
Cook rice as directed on package, except omit butter.
Remove from heat; turn into bowl and let stand.
Add onions, green pepper and olives to rice.
Drain artichokes, reserving the marinade. Combine marinade with curry and mayonnaise.
Mix until blended. Add dressing to rice.
Mix along with artichoke hearts.
Mix lightly.
Cover bowl.
Serve chilled or room temperature.
Cook Rice-A-Roni according to package directions; cool.
Drain and save liquid from marinated artichoke hearts.
Add liquid to mayonnaise and curry powder.
Add chopped green pepper, onions and olives to cooled rice.
Add mayonnaise dressing and cut up artichoke hearts to rice salad.
Decorate with fresh tomato wedges on platter around salad.
Serves 8.
Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.
Cook rice as directed, omitting butter.
Cool in large bowl. Add green onions, green pepper and olives.
Drain artichokes; save marinade and cut in half.
Combine marinade with curry powder and mayonnaise.
Add to rice and artichoke hearts; toss.
Chill until serving.
Cook rice (omit butter).
Cool, add onions, peppers and olives.
Combine marinade, curry and mayonnaise; mix well.
Add rice and artichoke.
Garnish with lettuce.
Serves 10 to 12.
In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper. Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl. Cover, and refrigerate until serving.
Cook rice in the chicken stock according to directions on box & cool.
Chop artichoke hearts to bite size.
Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.