- Prep Time: 13 h 55 m
- Calories: 458 kcal
/ Rice Salad
- Combine chicken stock and rice in a medium saucepan. Bring to a boil, reduce heat to low. Cook until tender, about 20 minutes.
- In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
- In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in cooked rice, then mix in reserved marinade mixture. Cover and chill overnight. Serve cold.
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