Salad, Curried Rice Artichoke

By Floridaberry

Page 54 Savoring Destin cookbook

Ingredients

• 4 cups water
• 2 chicken bouillon cubes
• 2 cups uncooked rice
• 2 tablespoons butter
• 1 garlic clove, minced
• 1 cup vermicelli, broken into 1/4 to 1/2 inch pieces
• 2 (6 ounce) jars marinated artichokes, drained
• 5 green onions, chopped
• 1 green bell pepper chopped
• 1/2 cup black olives, sliced
• 1 (4 oz. ) jar chopped pimentos, drained
• 3 ribs celery, chopped
• 2 cups mayonnaise (no substitutions)
• 1 tablespoon curry powder
• 2 teaspoons seasoned salt

Preparation

Step 1

Bring the water to a boil in a saucepan. Dissolve the boullion cubes in the boiling water. Add the rice and stir to mix. Cook the rice using the package directions: Set aside. Melt the butter in a skillet over medium heat. Add the garlic and pasta and cook until the pasta is brown, stirring frequently. Stir the pasta mixture into the rice mixture.Add the artichokes, green onions, bell pepper, olives, pimentos and celery and mix well. Combine the mayonnaise, curry powder an seasoned salt in a bowl and mix well. Fold into the rice mixture. Spoon into a serving bowl. Refrigerate, covered, overnight. Serve cold or at room temperature.

Yield: 8 to 10 servings