Ballard Adobe Rice Salad

"The food columnist at the Santa Barbara News says this recipe was served at a restored 19th-century Stagecoach stop for a Historical Society luncheon. This salad combines marinated artichoke hearts with pimento-stuffed olives and a small amount of curry powder. I haven't tried it yet, but it does sound interesting."
 
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Ready In:
35mins
Ingredients:
11
Serves:
12-16
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ingredients

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directions

  • In a large saucepan, bring chicken stock to a boil. Add rice, return to boiling. Reduce heat; cover and simmer 20 minutes, or until liquid is absorbed. Transfer to a large serving bowl; let cool.
  • Drain and chop artichoke hearts, reserving marinade. Add artichokes, green onions, olives, green pepper, celery and parsley to cooled rice.
  • For dressing, combine reserved artichoke marinade, curry powder and mayonnaise in a small bowl; mix well. Season to taste with salt and pepper.
  • Add dressing to rice mixture; mix thoroughly. Refrigerate until serving time.

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