Sunday, January 23, 2011

Curried Rice Salad

Recipe By Teresa Rose (recipe exchange)

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

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

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 and chill

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