You are here: Home » Recipes » Aileen’s Curried Rice Salad Aileen’s Curried Rice Salad Recipe by Aileen46 Yield 6-8 servings Jessica Merchant PrintEmail Ingredients 1 1/2 cups wild rice1 (6-ounce) jar marinated artichoke hearts, chopped, liquid reserved2 tablespoons mayonnaise or olive oil1 tablespoon spicy mustard2 tablespoons apple cider vinegar1/2 teaspoon salt Freshly ground black pepper1/2 to 1 teaspoon curry power1 medium chopped purple onion1/4 cup chopped red, orange or green bell pepper2 tablespoons minced banana peppers1/2 cup frozen sweet peas, thawed1 medium tomato, chopped1/4 cup sliced black olives1/4 cup chopped green onion Instructions Cook rice according to package directions. Remove from heat and let cool slightly. Combine reserved artichoke marinade, mayonnaise, mustard, vinegar, salt, pepper and curry powder until blended. Combine chopped artichokes, purple onion, bell pepper and banana peppers in a large bowl. Add rice and stir to combine. Add marinade mixture. Just before serving, toss in the peas to maintain shape and bright green color. Garnish with chopped tomatoes, olives and green onions. Refrigerate 8 hours or overnight before serving.