Aileen's Curried Rice Salad

Curried Rice Salad recipe.
Jessica Merchant
  • Yield: 6-8 servings


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