Artichoke-Rice Salad
Rice Salad
Artichoke-Rice Salad
1 package chicken rice-a-roni, cooked and cooled
Chop fine:
2 green onions
1/2 bell pepper
2 6 oz. jars marinated artichoke hearts, drain but save juice
from one jar*
8 or more pimento olives
4 oz canned mushrooms
6 1/2 oz can tiny shrimp, drained
Add above to rice-a-roni with
1/4 tsp curry powder
1/3 cup mayonnaise
* If making more than one recipe, buy a large jar of artichoke hearts. A 6
oz jar equals 1/2 cup of hearts and 1/3 cup of juice.
This recipe doubles or triples well (or even more). It can be made a day or
two ahead and kept COLD.
Rice Salad
2 packages Fried Rice with Almond rice-a-roni. Cook according to directions
and cool.
Chop fine:
1 cup celery
1 cup green onions
1- 4 oz. can mushrooms, drained
2- 6 oz jars marinated artichoke hearts, drained
Mix above with cold rice. Add 1 cup mayonnaise. Mix well. Best when
covered and refrigerated overnight.
This recipe would be a little less expensive because it does not have the
shrimp and people with shellfish allergies would appreciate it more.
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