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Artichoke Rice Salad

Artichoke Rice Salad

The perfect light dish for any occasion, Artichoke Rice Salad combines creamy textures with vibrant flavors. Packed with juicy artichoke hearts and crunchy green olives, it's an easy dinner option that your family will love. Enjoy it at picnics or as a side at summer barbecues!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can chicken broth
  • 1 cup uncooked long-grain rice
  • 1/2 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 jar marinated artichoke hearts
  • 1/3 cup sliced pimento-stuffed green olives
  • 3 pieces green onions
  • 1 can water chestnuts

Equipment

  • Large Pot
  • Saucepan
  • Frying Pan
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Bring chicken broth to a boil in a medium saucepan. Add rice. Cover, reduce heat, and simmer for 20 minutes.
  2. Cool the rice after cooking.
  3. In a large bowl, stir together mayonnaise, curry powder, and Worcestershire sauce.
  4. Mix rice along with remaining ingredients into the mayonnaise mixture.
  5. Cover and chill for at least 2 to 3 hours before serving.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
  • Freezing: It’s not ideal to freeze this salad because the texture of the mayonnaise can become compromised.
  • Pairing: Serve this salad with grilled shrimp or a light fish dish.
  • Add-ins: Consider adding some diced celery or carrots for extra crunch.
  • Vegan Option: Substitute mayonnaise with a plant-based alternative.
  • Spice Level: Add chopped jalapeños or a dash of hot sauce for heat.