Reviewed: Oct. 7, 2011

I was excited to make this recipe because of the great reviews, but I am sad to say that I really didn't like it and nobody else did either. The flavors didn't seem to go together very well. I took it to a potluck and came home with over half of it left; tried to give the rest to my parents but they didn't want it either! The only changes I made were halving the mayo (as so many reviewers suggested) and leaving out the green onions as I didn't realize I was out of them. But I doubt that was enough to change the recipe too much. Oh well, live and learn.

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Reviewer:

smarks173

Reviewed: Sep. 20, 2011

This is one of my family's favorite recipes, and can be found in the San Francisco a la Carte cook book published by the Junior League of San Francisco in 1979. That version of the recipe suggests adding sliced pimento-stuffed green olives, which is an important addition! Do not, as some have suggested, leave out the curry!

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Reviewer:

Linda Heafey

Reviewed: Nov. 24, 2010

This salad is even tastier if you add a 1/2 c of chopped green olives. Instead of cooking with chicken stock, use the chicken rice seasoning from chicken flavored rice. Gives it a nice flavor kick! Enjoy!

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Reviewer:

Lorrie

Reviewed: Oct. 28, 2010

Not at all appealing to me or my family. l

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Reviewer:

Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 22, 2009

Good recipe, very different. Most who tried the salad did not realize it was rice in it. I added a little lemon juice, and a little more curry. Decreased the mayo by 1 cup. Everyone liked it and thought it was different. I like the amount it made, we took it to a family dinner and then had a little to eat the next day with grilled chicken. Perfect. Thanks for the recipe.

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Reviewer:

Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

Reviewed: Sep. 30, 2009

I am confused by all the other posts because I used all the mayo and marinade and felt it was still a little dry. I made it for an office party and tasted it the morning I took it to work and it was not my favorite. Maybe I am missing something.

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Reviewer:

banker59

Reviewed: Aug. 20, 2009

This is a very good dish i used par boilled in a rice cooker.just before the rice is cook (almost all water is absorb) remove from bowl stir to cool rice so u do not over cook the rice. also used a mild curry power medium was too much heat for this dish 1/2 mayo 1 tsp curry more vegies.

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Reviewer:

Gary King

Cooking Level: Expert

Living In: Brampton, Ontario, Canada

Reviewed: Jul. 14, 2009

This is great with Brown rice and ony 1 cup mayo. I also added more veges to make it more of a side dish: 1/4 c fresh peas, 1/2 c canned or fresh corn kernals, 1/8 c chopped sun-dried/marinated tomatoes. Everyone asked for this recipe. It was a BIG hit!

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Reviewer:

Go GiGi

Cooking Level: Expert

Reviewed: Jun. 18, 2009

I agree...use much less mayo and DO use some of the artichoke marinade. The substitution of red pepper for green is a good one. I don't use the celery. This recipe is great for Celiacs, but if you'd prefer, it's FABULOUS with orzo pasta instead of the rice.

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Reviewer:

HeidiMc

Reviewed: Jun. 1, 2009

This was very good (after adjusting the recipe, based on several reviewers' sugestions). I used half the called-for mayonnaise and upped the curry powder by a half. I also substituted red bell pepper for the called-for green (milder flavor and more color). With these couple of tweaks, this recipe will enter my lunch (carry to office) rotation. Thanks!

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