Recipe: Curried Rice Salad

CURRIED RICE SALAD

1 (6.9-ounce) package RICE-A-RONI Chicken Flavor
2 tablespoons vegetable oil
3/4 teaspoon curry powder
2 jars (6-ounce each) 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; chill 1 hour.

Servings: 6
Source: Quaker