Yellow Rice Salad

• 1 (10 oz.) pkg. yellow rice
• 4 to 6 green onions, chopped (including tops)
• 24 pimiento stuffed green olives, sliced
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 to 3/4 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. dried dill weed
• 1/8 tsp. black pepper
• 2 (6 oz.) jars marinated artichoke hearts
• 1/2 c. lite mayonnaise
• lettuce

1. Cook rice according to package directions.
2. Add green onions, olives and water chestnuts.
3. Mix well.
4. Add curry powder, salt, dill weed and pepper.
5. Drain artichokes, reserving marinade.
6. Cut artichokes into quarters; stir into rice mixture.
7. Mix reserved artichoke marinade with mayonnaise; toss with rice mixture. Refrigerate overnight to let flavors blend.
8. Serve on lettuce leaves.
9. Yield:
10. 10 servings.

yellow rice, green onions, pimiento, water chestnuts, curry powder, salt, dill weed, black pepper, lite mayonnaise

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287627 (may not work)