Dan "Bear" Kelley's Friend's Curried Rice Salad
Bear's Anecdote - This is another of those recipes that pop up at office pot-luck lunches.
- 1 pkg Chicken Rice-A-Roni
- 2 tbsp butter or margarine
- 3/4 tsp curry powder
- 2-1/2 cups hot water
- 2 6oz. jars marinated artichoke hearts
- 12 pimento stuffed green olives, chopped
- 1/2 green pepper, chopped
- 4 green onions, sliced
- 1/3 cup mayonnaise
- Pepper to taste
- Saute rice/vermicelli with butter and curry powder, stirring constantly.
- Add hot water and flavor package.
- Heat to boiling.
- Cover, reduce heat and simmer for 12 minutes.
- Remove cover and simmer for 3 minutes until rice is tender and liquid is gone.
- Cool rice mixture.
- Drain artichoke hearts, saving marinade from one jar.
- Quarter artichoke hearts.
- Stir artichokes, olives, green pepper and onions into cooled rice mix.
- Mix in reserved marinade, mayonnaise and pepper.
- Cover and chill.