Rice And Artichoke Salad Recipes

ARTICHOKE SALAD I

Steps:

• Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
• In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
• Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

ARTICHOKE-RICE SALAD

Steps:

• Cook rice in water as directed on package.
• In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

ARTICHOKE AND RICE SALAD

Steps:

• Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
• Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
• Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
• Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
• Before serving, stir in spinach. Serve cold or at room temperature.

ARTICHOKE RICE SALAD

Steps:

• Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
• In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
• In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.

CURRIED RICE AND ARTICHOKE SALAD

Steps:

• Cook Rice as directed on box, but brown using olive oil, instead of butter.
• Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
• Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
• Pour mayonnaise mixture over rice mix.
• Stir to coat.
• Refrigerate until serving.
• Enjoy!

ARTICHOKE RICE SALAD

Steps:

• Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

ARTICHOKE-RICE SALAD

Steps:

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

ARTICHOKE RICE SALAD

Steps:

• Prepare Rice-a-Roni according to the instructions on the box. Cool completely.
• Cook and crumble bacon.
• Chop all veggies.
• Mix together all ingredients. Cover and chill for 1 hour before serving.

ARTICHOKE BEAN RICE SALAD

Steps:

• In a large bowl, combine oil and lemon juice. Stir in the remaining ingredients. Cover and chill until serving.

ARTICHOKE & RICE SALAD

Steps:

• Cook rice in the chicken stock according to directions on box & cool.
• Chop artichoke hearts to bite size.
• Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
• Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.