Easy Artichoke Rice Salad

"I remembered Mom making this salad when I was a teenager, so I recently asked her for the recipe. Between her memories and mine, this is what we came up with - it's great for picnics and potlucks and is very tasty. :)"
 
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Ready In:
25mins
Ingredients:
13
Serves:
8-10
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ingredients

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directions

  • Cook the packages of rice according the the directions; let cool.
  • Combine the cooked rice and remaining salad ingredients.
  • Combine dressing ingredients (including the reserved liquid from the artichokes).
  • Mix salad and dressing together and let chill in refrigerator for at least an hour before serving; when combined the salad will become a greenish color.
  • You can substitute green olives for the black, if you prefer; salad is also good with chopped cooked chicken added!

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Reviews

  1. Outstanding! You did your Mom proud! I used yogurt instead of sour cream because I thought it would lend itself to the tangy taste of the feta cheese and artichokes. It was a great luncheon salad with lots of great tastes, and it was very satisfying...even for the men. I did add smoked chicken to it, but it was only because men think they "have" to have meat. Next time I will leave it out because I don't think they will miss it. Thanks to you and your Mom for this great recipe.
     
  2. Very good!
     
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Tweaks

  1. Outstanding! You did your Mom proud! I used yogurt instead of sour cream because I thought it would lend itself to the tangy taste of the feta cheese and artichokes. It was a great luncheon salad with lots of great tastes, and it was very satisfying...even for the men. I did add smoked chicken to it, but it was only because men think they "have" to have meat. Next time I will leave it out because I don't think they will miss it. Thanks to you and your Mom for this great recipe.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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