Curried Rice Salad
Prep Time: 10 Minutes Cook Time: 30 Minutes Time to Table: 40 Minutes Recipe Yield: 6 Servings
1 (6.9-ounce) package RICE-A-RONI® Chicken Flavor
2 tablespoons vegetable oil
3/4 teaspoon curry powder
2 (6-ounce) jars marinated artichoke hearts, quartered
1/3 cup mayonnaise
1/2 cup sliced pimento-stuffed green olives
1/2 cup chopped green bell pepper
4 green onions, sliced
Ground black pepper, to taste
1. In a large skillet, over medium heat, saute rice-vermicelli mix with oil and curry powder until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and Special Seasonings; bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool.
2. Drain artichoke hearts, reserving marinade from one jar. Combine reserved marinade and mayonnaise. Stir mayonnaise-mixture, artichokes, olives, bell pepper and green onions into cooled RICE-A-RONI; pepper to taste. Cover; chill 1 hour.