Curried Rice Salad

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Raw long-grain rice
1 tablespoon	15ml	Butter
1 teaspoon	5ml	Curry powder
1 1/2 cups	355ml	Water
1/2 cup	118ml	Chicken broth
1 cup	62g / 2.2oz	Chicken - cooked, chopped
1/2 cup	118ml	Frozen tiny peas - thawed
1/4 cup	36g / 1.3oz	Red pepper - chopped
1/4 cup	36g / 1.3oz	Scallion - chopped
1/4 cup	59ml	Black olives - sliced
1		Marinated artichoke hearts
1/4 cup	59ml	Mayonnaise
		Lots of fresh black pepper

Recipe Instructions

Drain artichokes, reserving liquid. Chop the artichokes.

Melt the butter in a sauce pan with the curry powder.

Cook the rice in the butter, stirring often, until the grains turn opaque and then start to brown slightly.

Add the water and broth, turn the heat down, cover and steam 20 minutes or until the rice is done.

Let the rice cool for five minutes. Mix together the reserved marinade and the mayonnaise.

Toss together all the ingredients except the peas.

Chill at least three hours. Just before serving, toss in the peas.

Source:
Marcy Thompson

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