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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Sherri

Cooking Level: Expert

Living In: Petal, Mississippi, USA

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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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banker59

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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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Gary King

Cooking Level: Expert

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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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Go GiGi

Cooking Level: Expert

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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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HeidiMc

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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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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: May 30, 2009

Great recipe - I add all kinds of stuff to make it a little different each time. Try half mayo and half light sour cream with the marinade and curry powder for a less "strong" flavor. Add a 5 oz. can of sliced or chopped water chestnuts for crunch. Use the Mahatma yellow saffron rice (use olive oil instead of butter when preparing it). I like red peppers (for their sweetness) instead of green. Have fun, and happy cooking!

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wildchild55

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Reviewed: Sep. 1, 2008

This was a different, but good. It's a good change from typical BBQ/potluck salads. I used red pepper instead of the green pepper.

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Alicia

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

Very tasty! I too cut down the mayo, skipped the green pepper and curry powder, and added 1 c of minute white rice (substituting chicken stock for water, microwaved for 5 min) + 1 6oz box of Uncle Ben's long grain and wild rice (cooked according to package directions for microwave, using chicken stock for water). Fabulous! The wild rice adds an interesting color to the salad.

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scrphd

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 23, 2008

This was very good...I used a baby yellow, baby orange and baby red bell in place of the green bell. It was a yummy salad, full of crunchy goodies. I. too halved the mayo and doubled the curry. (that suited my tastes just fine) It really matures as it sits in the fridge.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Jan. 5, 2008

PERFECT for a potluck!

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IrishStonesFan

Cooking Level: Expert

Home Town: Dayton, Oregon, USA

Living In: Gladstone, Oregon, USA

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Reviewed: Feb. 6, 2007

This is always a hit!! It keeps well for a couple of days. Makes a good big batch for a large crowd.

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ANNE M.

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Reviewed: Jan. 10, 2007

Used red pepper to give it a little color. It is a very good salad.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 4, 2006

This is a variation of a favorite recipe. I tried this one to see if I liked the difference, but I discovered the other is easier and tastier. Use two boxes of chicken flavored rice a roni...no green peppers...no celery...and four jars of artichokes instead of three. I bump it up to 1 1/2 tsps curry instead. Put it in the fridge overnight to get it good and cold. Looking at it, people mistake it for potato salad, but I always get raves reviews, except from those who hate curry flavor. Give it a try. It's well worth it.

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CAROLMERNA

Cooking Level: Expert

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Reviewed: Apr. 13, 2006

I couldn't decide if I liked it or not but I kept going back to the fridge for yet another taste till I'd used up all the clean forks. So I guess that's a yes!

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 28, 2005

This is a delicious dish that goes over great with, well, everyone that's tried it so far!!!

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selena

Cooking Level: Professional

Home Town: Roseville, California, USA

Living In: Troutdale, Oregon, USA

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Reviewed: Aug. 24, 2005

I made this for a company potluck today and several people have already asked for the recipe. I was pleasantly surprsed myself, as I am not much of a salad-maker

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SWTNSS75

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Reviewed: Jan. 31, 2005

This is really good! I didnt add any celery, halved the batch and didnt put all the marinade in the dressing (although I might next time) I really enjoyed this for my lunch at work however I agree that its much better right after you make it! Thanks so much!!

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COLEY2

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Reviewed: Jun. 28, 2004

This recipe is really, really good! Okay, I did cheat a bit and I used Rice a Roni Rice Pilaf (2 boxes). Plus, I used 2 large cans of artichokes, in water, not oil. And, since I like the taste of curry, I used 2 teaspoons, instead of one. Finally, I made it at approx. 1 p.m. and served it for dinner at 7 p.m. It was GREAT

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risa89103

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jun. 25, 2004

Another highly rated recipe that disappoints. This was OK. My husband and I wouldn't have a problem eating it if served at a party, but we wouldn't make it again.

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SHELLMRTN

Home Town: Chicago, Illinois, USA

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