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Curried Rice Salad

  • 4servings
  • 1931calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, D
MineralsFluorine, Chromium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cups long-grain rice -- uncooked

  3. 1 tablespoon butter

  4. 1 teaspoon curry powder

  5. 1 1/2 cups water

  6. 1/2 cup chicken broth

  7. 1 cup cooked chicken -- chopped

  8. 1/2 cup frozen peas -- or fresh blanched

  9. 1/4 cup red pepper -- chopped

  10. 1/4 cup scallion -- chopped

  11. 1/4 cup black olives -- sliced

  12. 1 jar artichoke hearts -- marinated

  13. 1/4 cup mayonnaise

  14. lots of fresh black pepper

Instructions Jump to Ingredients ↑

  1. Drain the artichoke hearts and reserve the juice. Chop them.

  2. Melt the butter in a suacepan with the curry powder. Cook the rice in the butter, stirring often, until the grains turn opaque and then start to brown slightly. Add the water and broth, turn the heat down, cover and steam 20 minutes or until the rice is done.

  3. Let the rice cool for five minutes. Mix together the reserved marinade and the mayonnaise. Toss together all the ingredients except the peas. Chill at least threee hours. Just before serving, toss in the peas.

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