I am glad I read the reviews before i made this. This is good hot, cold, and in-between! I usually halve the amount of mayo and artichoke marinade and add a handful of slivered almonds. Next time I'll use a bit less mayonnaise though. Season to taste with salt and pepper. Your daily values may be higher or lower depending on your calorie needs. Also I didn't have any curry powder or parsley but this salad still had tons of flavor. I'd do it again with less... my husband enjoyed it! Nutrient information is not available for all ingredients. Directions In a blender, combine vinegar, garlic paste, curry powder, tofu, and lemon juice. Ingredients 1 (14.5-ounce) can chicken broth 1 cup uncooked long-grain rice 1/2 cup mayonnaise 1/2 teaspoon curry powder 1/2 teaspoon Worcestershire sauce 1 (10.5-ounce) jar marinated artichoke … I changed a few things. In a blender, combine vinegar, garlic paste, curry powder, tofu, and lemon juice. Stir in the artichoke hearts. Combine the rice and the artichoke mixture. Congrats! Cover and chill overnight. Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. As busy parents with demanding jobs, my wife and I need easy, heart-healthy, delicious recipes. In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. I loved this recipe. After reading the other reviews I will try less mayo and slightly more curry though. I really liked it- I know I changed the recipe around a bit but I used what I had and it was wonderful. Instructions Prepare rice-a-roni as directed. It really added some nutty flavor. Many went for second and third helpings. Drain the artichoke hearts, reserving the marinade, and... marinade with the curry powder and mayonnaise. I used half of the mayo and doubled the curry. Amount is based on available nutrient data. My wife and I thought it tasted great and it was certainly easy to prepare. This recipe from “Healthy Heart, Healthy Planet” — the cookbook I wrote with my wife, Cathi Misquitta — is a great example of the plant-based, low-fat diet we’ve adopted at home. I made it the next day for my best friend and her family (3 kids) and they loved it too. Chill until served. You saved Artichoke Rice Salad to your. a great salad. 3. Cook until tender, about 20 minutes. Oh and I only used 2-3 green onions instead of 5 and I think that was enough. Mix … I made this for a tennis team with rave reviews. pkg. Don't leave out the curry powder it really does add the perfect extra touch. I will definitely make this again and next time I'll try it with the curry powder! Yum! Combine chicken stock and rice in a medium saucepan. I took the advice of some other reviewers (used 1 cup mayo and 2 jars artichoke hearts) and this salad was terrific! I always get a lot of requests for the recipe after taking it to a potluck so I know it's a good one! Prepared this for the first time Saturday afternoon (9/23/00) and refrigerated overnight for a small adult-only group Bible study and potluck meal Sunday evening. This is a recipe of my mother's, and has always been one of my favorites. Rice-a-Roni, chicken flavor 2-3 green onions, sliced thin, including tops 8-10 stuffed green olives, chopped 1/2 lg. 3 (6.5 ounce) jars marinated artichoke hearts, chopped. I added pine nuts (pignolia) and it made all the difference. Prepare the night before, and serve chilled. 1 cup basmati rice 2 tablespoons butter (can substitute olive oil) 1 teaspoon cumin seeds 1 1/2 cups chicken broth 1 large jar (14.75 oz) marinated artichoke hearts, drained and chopped (about 1 1/2 cups)* 1/3 cup slivered almonds, toasted. Cook rice as directed on package, omitting the ... olives. Pour the rice into a large bowl to cool completely. Drain the artichoke hearts, reserving the marinade, and ... marinade with the curry powder and mayonnaise. In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Curry Artichoke Rice Salad. In a large bowl, toss brown rice, bell pepper, onions, garbanzo beans, and artichoke hearts. Yummm! The taste improves every hour that it is cooling in the refrigerator. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Cool … Stir in the bell pepper, green onions, olives, curry powder, salt, and pepper. Chop … chop all ingredients and SAVE artichoke juice. I used short grain brown rice (heartier and nutty flavored) red pepper instead of green because it's more colorful and sweeter and I used 1/2 to 2/3 of the mayo called for. I have made this salad 4 times and am always asked for the recipe! Serve cold. Share Curried Rice and Artichoke Salad on Pinterest, Share Curried Rice and Artichoke Salad on Linkedin, Share Curried Rice and Artichoke Salad on Twitter, Share Curried Rice and Artichoke Salad on Facebook, 2 teaspoons garlic paste (or 2 cloves garlic, minced), 15 ounces (1 can) no-salt-added garbanzo beans, 13.75 ounces artichokes hearts, quartered.