Artichoke Rice Salad Food

ARTICHOKE-RICE SALAD

Steps:

• Cook rice in water as directed on package.
• In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

ARTICHOKE RICE SALAD

Steps:

• Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

ARTICHOKE & RICE SALAD

Steps:

• Cook rice in the chicken stock according to directions on box & cool.
• Chop artichoke hearts to bite size.
• Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
• Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

ARTICHOKE BEAN RICE SALAD

Steps:

• In a large bowl, combine oil and lemon juice. Stir in the remaining ingredients. Cover and chill until serving.

ARTICHOKE RICE SALAD WITH CASHEWS

Steps:

• Prepare chicken rice according to package (without the butter);cool.
• Chop artichoke hearts; reserve 1/2 the liquid.
• Combine cooled rice; artichoke hearts, green onions,green pepper,olives and water chestnuts in a bowl.
• Mix mayonnaise,curry powder, lemon juice and reserved artichoke liquid in a bowl; pour over rice mixture; add cashews; mix well.
• Chill 2-3 hours.

RICE A RONI ARTICHOKE SALAD

Steps:

• Prepare Rice A Roni according to directions omitting butter. Let cool completely.
• Combine drained marinade, curry powder, mayonnaise and spices. Whisk until smooth with a fork or small whisk.
• Mix cooled Rice A Roni in a 2-quart bowl with marinade dressing and chopped vegetables.
• Chill.

EASY ARTICHOKE RICE SALAD

Steps:

• Cook the packages of rice according the the directions; let cool.
• Combine the cooked rice and remaining salad ingredients.
• Combine dressing ingredients (including the reserved liquid from the artichokes).
• Mix salad and dressing together and let chill in refrigerator for at least an hour before serving; when combined the salad will become a greenish color.
• You can substitute green olives for the black, if you prefer; salad is also good with chopped cooked chicken added!

ARTICHOKE AND RICE SALAD

Steps:

• Bring stock to a simmer.
• Meanwhile, heat oil in a saucepan over medium heat.
• Add onion and garlic.
• Cook until onion is translucent. Add rice, salt, and curry powde; cook, stirring, 1 minute.
• Raise heat, and add half the stock.
• Stir 30 seconds.
• Stir in remaining stock.
• Bring to a boil, then reduce heat to low, and cover; cook 20 minutes.
• Spread rice onto a rimmed baking sheet.
• Let cool.
• Cover with plastic wrap, and refrigerate 1 hour.
• Combine olives, artichoke hearts, and celery in a large bowl.
• Add rice, and toss.
• Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.If you choose less or more!)
• Before serving, stir in spinach.
• Serve cold or at room temperature.