Recipe: Curried Artichoke Rice Salad

Curried Artichoke Rice Salad
rec.food.cooking/Lynn Gifford (2002)

2 cups long grain white rice, cooked
(you will have 6 cups of cooked rice)
3 jars marinated artichoke hearts, drained (save liquid)or
2 cans artichoke hearts, drained (toss liquid)
3 stalks very thinly sliced celery
1 bunch green onions, thinly sliced including tops
1cup sliced green or black olives (optional)
2 cups (more or less) mayonnaise
1 to 2 teaspoons (or more) curry powder
Marinade from artichokes or Italian salad dressing

Chop artichokes into about 1/2 inch pieces (not too fine!) Mix rice and vegetables. Stir marinade or dressing into mayonnaise until it's the consistency of thick cream, add curry powder to taste. Stir into rice mixture. Chill.