Artichoke-Rice Salad - Kings Cookery

Serves

Prep time:

0:10

Cooking time:

0:20

Total time:

2:30

Ingredients

14 1/2 ounces chicken broth

1 cup long-grain rice, uncooked

12 ounces marinated artichoke hearts, drained and quartered

2 each green onions, chopped

8 each olives, pimento stuffed, sliced

1/2 cup mayonnaise

1/2 teaspoon curry powder

8 ounces waterchestnuts, sliced and drained

Directions

In a saucepan over medium heat, ADD broth and rice; bring to a BOIL.

COVER; REDUCE heat; SIMMER until tender, about 20 minutes; let COOL slightly.

In a bowl, STIR together cooked rice and remaining ingredients (note: use of waterchestnuts is optional).

COVER; REFRIGERATE for at least 2 hours before serving.

From ?Southern Living magazine?

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 351 Calories; 20g Fat (49.7% calories from fat); 6g Protein; 39g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 563mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat.