Ballard Adobe Rice Salad

• 4 cups chicken stock
• 2 cups long-grain white rice (uncooked)
• 3 (6 ounce) jars marinated artichoke hearts (drained with marinade reserved)
• 1 (4 ounce) jar pimento stuffed olives (sliced)
• 1 large green bell pepper, sliced (I prefer red)
• 3 celery ribs, diced
• 5 green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon curry powder
• 2 cups mayonnaise (light)
• salt and black pepper, to taste

1. In a large saucepan, bring chicken stock to a boil. Add rice, return to boiling. Reduce heat; cover and simmer 20 minutes, or until liquid is absorbed. Transfer to a large serving bowl; let cool.
2. Drain and chop artichoke hearts, reserving marinade. Add artichokes, green onions, olives, green pepper, celery and parsley to cooled rice.
3. For dressing, combine reserved artichoke marinade, curry powder and mayonnaise in a small bowl; mix well. Season to taste with salt and pepper.
4. Add dressing to rice mixture; mix thoroughly. Refrigerate until serving time.

chicken stock, longgrain white rice, hearts, olives, green bell pepper, celery, green onions, fresh parsley, curry powder, mayonnaise, salt

Taken from www.food.com/recipe/ballard-adobe-rice-salad-465555 (may not work)