Artichoke Rice Salad

Artichoke Rice Salad

49

"This is a recipe of my mother's, and has always been one of my favorites. Prepare the night before, and serve chilled."
Saved
Save
I Made it Rate it Share Print

Ingredients

13 h 55 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 36.5 g
  • 56%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
  2. In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
  3. In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.

Reviews

49
  1. 60 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 i...

Most helpful critical review

too much mayonnaise for me... I'd do it again with less... my husband enjoyed it!

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 i...

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 an...

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 ...

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 i...

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 l...

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 go...

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...

I took the advice of some other reviewers (used 1 cup mayo and 2 jars artichoke hearts) and this salad was terrific! Also, I didn't have any curry powder or parsley, but this salad still had to...

too much mayonnaise for me... I'd do it again with less... my husband enjoyed it!