Cold Rice Salad Recipe

• 4 C Chicken Stock (low sodium, preferably)
• 2 C uncooked long grain white rice
• 3 6oz jars of artichoke hearts (save the oil, you will need it)
• 5 green onions, chopped
• 1 4oz jar pimiento stuffed olives (optional)
• 1 large green bell pepper, diced
• 3 large celery stalks, diced
• 1/4 C chopped fresh parsley
• 1 Tsp. curry powder
• 2 C mayonnaise
• salt and pepper to taste

1. Steam rice with the chicken stock (I use my rice cooker and then let it cool).
2. Drain the artichokes (save the oil) and chop.
3. Add vegetables and parsley to the rice and mix.
4. Combine the reserved oil, curry, mayonnaise, salt and pepper.
5. Toss with the rice and mix thoroughly.
6. Refregerate until ready to serve.

chicken, long grain white rice, oil, green onions, pimiento, green bell pepper, celery stalks, parsley, curry powder, mayonnaise, salt

Taken from cookeatshare.com/recipes/cold-rice-salad-313 (may not work)