Recipe by Kathy Berliner
"This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled."
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uncooked white rice
3 (6.5 ounce) jars
marinated artichoke hearts, chopped
salt and pepper to taste
green onions, chopped
green bell pepper, chopped
I am glad I read the reviews before i made this. I used half of the mayo and doubled the curry. I don't like green peppers so I used a red pepper instead. The taste improves every hour that it is cooling in the refrigerator. I added pine nuts (pignolia) and it made all the difference. It really added some nutty flavor. Yummm!
too much mayonnaise for me... I'd do it again with less... my husband enjoyed it!
I made this for a tennis team with rave reviews. I changed a few things. 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 made it the next day for my best friend and her family (3 kids) and they loved it, too.
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. Many went for second and third helpings. My wife and I thought it tasted great and it was certainly easy to prepare.
I loved this recipe. Against the advice of others, I left out the curry powder, used red peppers instead of green and used regular artichoke hearts and not the marinated ones. I really liked it- I know I changed the recipe around a bit, but I used what I had and it was wonderful. I also used a bit of lime juice to give it that extra kick. I scaled the recipe to 4 servings and ate it all over the course of 2 days. Yum!!!
I have made this salad 4 times and am always asked for the recipe! Always a huge hit. I omit the bell peppers and it still turns out beautifully. After reading the other reviews, I will try less mayo and slightly more curry, though. Thanks Kathy for a fabulous recipe! Yum!
I usually halve the amount of mayo and artichoke marinade, and add a handful of slivered almonds. I always get a lot of requests for the recipe after taking it to a potluck, so I know it's a good one!
a great salad. the combination of ingredients seemed a little odd, but they blend together perfectly. Don't leave out the curry powder, it really does add the perfect extra touch. Next time I'll use a bit less mayonnaise though.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke Rice Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 458
** Calories from Fat: 328
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