Curry Artichoke Rice Salad
Recipe: #9152
April 20, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Rice, Artichokes, Baby Shower, Brunch, Christmas, Easter, Fathers Day Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Vegetarian, more
"I love this recipe, if you like more curry then increase the amount, for myself I think one teaspoon is just right, you have to make this a day ahead"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (153.4 g)
- Calories 256.3
- Total Fat - 8.9 g
- Saturated Fat - 2 g
- Cholesterol - 15.7 mg
- Sodium - 1049.4 mg
- Total Carbohydrate - 37.2 g
- Dietary Fiber - 1.4 g
- Sugars - 4.2 g
- Protein - 7.1 g
- Calcium - 40.6 mg
- Iron - 1.8 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Cook the rice in 4 cups of water in a saucepan until tender, about 20 minutes.
Step 2
In a bowl combine mayonnaise, minced garlic, curry powder and the artichoke marinade from the jar, start with 1 tablespoon then just keep adding until you reach your desired taste that you want. Set aside.
Step 3
In a large bowl combine chopped artichoke hearts, green onions, bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture.
Step 4
Add in salt and pepper using how much you want.
Step 5
Cover and chill overnight. Serve cold.
Tips
No special items needed.
0 Reviews
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