Curried Rice Salad

• 1 (10 ounce) box chicken rice-a-roni
• 1 cup sliced black olives, drained
• 1 (12 ounce) jar marinated artichoke hearts, drained with liquid reserved
• 34 teaspoon curry powder
• 13 cup mayonnaise
• 4 spring onions, chopped with some of green stem left on
• 34 cup chopped pimento stuffed olive
• salt, to taste
• pepper

1. Cook rice as directed on box.
2. Cool.
3. Drain and chop artichoke hearts, reserving marinade.
4. Add curry powder and mayonnaise to marinade.
5. Add onions, chopped artichokes and black and stuffed olives to rice.
6. Pour marinade mixture over rice mixture and refrigerate overnight.
7. Serve chilled.
8. NOTE: Cooking time refers primarily to chilling time.
9. Cooking of rice-a-roni is covered in preparation time.

chicken rice, black olives, hearts, curry powder, mayonnaise, spring onions, pimento stuffed olive, salt, pepper

Taken from www.food.com/recipe/curried-rice-salad-107825 (may not work)