Rice Salad

  • Yield 8 servings


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


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