Artichoke Rice Salad recipe

12 servings

4 cups chicken stock

2 cups uncooked white rice

3 (6.5 ounce) jars marinated artichoke hearts, chopped

2 cups mayonnaise

1 teaspoon curry powder

salt and pepper to taste

5 green onions, chopped

1 green bell pepper, chopped

3 stalks celery, chopped

1/4 cup chopped parsley

Combine chicken stock and rice in a medium saucepan.

Bring to a boil, reduce heat to low.

Cook until tender, about 20 minutes.

In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder.

Season to taste with salt and pepper.

Set aside.

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.