Ballard Adobe Rice Salad Recipes

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BALLARD ADOBE RICE SALAD



Ballard Adobe Rice Salad image

The food columnist at the Santa Barbara News says this recipe was served at a restored 19th-century Stagecoach stop for a Historical Society luncheon. This salad combines marinated artichoke hearts with pimento-stuffed olives and a small amount of curry powder. I haven't tried it yet, but it does sound interesting.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 12-16 serving(s)

Number Of Ingredients 11

4 cups chicken stock
2 cups long-grain white rice (uncooked)
3 (6 ounce) jars marinated artichoke hearts (drained with marinade reserved)
1 (4 ounce) jar pimento stuffed olives (sliced)
1 large green bell pepper, sliced (I prefer red)
3 celery ribs, diced
5 green onions, chopped
1/4 cup fresh parsley, chopped
1 teaspoon curry powder
2 cups mayonnaise (light)
salt and black pepper, to taste

Steps:

  • In a large saucepan, bring chicken stock to a boil. Add rice, return to boiling. Reduce heat; cover and simmer 20 minutes, or until liquid is absorbed. Transfer to a large serving bowl; let cool.
  • Drain and chop artichoke hearts, reserving marinade. Add artichokes, green onions, olives, green pepper, celery and parsley to cooled rice.
  • For dressing, combine reserved artichoke marinade, curry powder and mayonnaise in a small bowl; mix well. Season to taste with salt and pepper.
  • Add dressing to rice mixture; mix thoroughly. Refrigerate until serving time.

Nutrition Facts : Calories 337.8, Fat 15.9, SaturatedFat 2.5, Cholesterol 12.6, Sodium 577.4, Carbohydrate 43.9, Fiber 5, Sugar 5, Protein 6.3

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