Rice Salad

  • Yield: 8 servings

Ingredients

2cups basmati rice
3 1/2cups reduced sodium chicken broth
2 jars marinated artichoke hearts, chopped, liquid reserved
3/4cup chopped green bell pepper
5 green onions, chopped
16large pimiento stuffed green olives
1/2cup light mayonnaise
1teaspoon curry powder

Instructions

  1. Cook rice with chicken broth according to package instructions.  Add remaining ingredients, including liquid from artichoke hearts. Mix well and refrigerate until chilled.
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