Recipe: Curried Rice Salad

Curried Rice Salad
recipelink.com Chat Room Recipe Swap - 2001-08-28
Recipe By : Marcy Thompson

1 1/2 cups raw long-grain rice
1 tbsp butter
1 tsp curry powder
1 1/2 cups water
1/2 cup chicken broth
1 cup chopped cooked chicken
1/2 cup frozen tiny peas, thawed
1/4 cup chopped red pepper
1/4 cup chopped scallion
1/4 cup sliced black olives
1 jar marinated artichoke hearts
1/4 cup mayonnaise
lots of fresh black pepper

Drain artichokes, reserving liquid. Chop the artichokes.

Melt the butter in a saucepan 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.