Aileen’s Curried Rice Salad

  • Yield 6-8 servings

Recipe for Curried Rice Salad.
Jessica Merchant


1 1/2 cups wild rice
1 (6-ounce) jar marinated artichoke hearts, chopped, liquid reserved
2 tablespoons mayonnaise or olive oil
1 tablespoon spicy mustard
2 tablespoons apple cider vinegar
1/2 teaspoon salt
Freshly ground black pepper
1/2 to 1 teaspoon curry power
1 medium chopped purple onion
1/4 cup chopped red, orange or green bell pepper
2 tablespoons minced banana peppers
1/2 cup frozen sweet peas, thawed
1 medium tomato, chopped
1/4 cup sliced black olives
1/4 cup chopped green onion


  1. Cook rice according to package directions. Remove from heat and let cool slightly.
  2. Combine reserved artichoke marinade, mayonnaise, mustard, vinegar, salt, pepper and curry powder until blended.
  3. Combine chopped artichokes, purple onion, bell pepper and banana peppers in a large bowl. Add rice and stir to combine. Add marinade mixture.
  4. 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.



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