Curry Artichoke Rice Salad
Created by Puggs on April 20, 2013
- Servings: 10
- Prep Time: 25m
- Cook Time: 0m
- Recipe #9152
Ingredients
- 2 cups uncooked white rice (long grain)
- 3 jars (6.5 ounce each) jars marinated artichoke hearts, chopped (save some of marinade to add to the salad)
- 1 cup mayonnaise (or you can use more if you want)
- 1 garlic clove, minced
- 1 teaspoon curry powder
- 6 green onions, chopped
- 1 red bell pepper, chopped (or a mixture of red and green peppers)
- 1 stalk celery, finely chopped
- 1/4 cup fresh chopped parsley
- Salt and pepper
How to Make
-
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.
Nutritional Facts
- 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