Description
A flavorful Italian-style rice and artichoke salad.
Ingredients
- 1 (10.75 ounce) package chicken flavored rice mix (e.g. Rice A Roni)
- ½ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon curry powder
- 1 dash hot pepper sauce
- 2 (6.5 ounce) jars marinated artichoke hearts, diced
- 6 green onions, chopped
- 12 pimento-stuffed green olives, chopped
- 1 green bell pepper, chopped
Instructions
- Start the salad: Spray a large skillet with cooking spray and set over medium heat. Add rice and vermicelli mix and sauté until vermicelli is golden brown
- 2 to 4 minutes. Slowly stir in water and seasoning packet; bring to a boil. Cover
- reduce heat to low
- and simmer until rice is tender
- 15 to 20 minutes.
- Remove from the heat and transfer to a bowl; set in the refrigerator to cool.
- Make the dressing: Whisk together mayonnaise
- Worcestershire sauce
- lemon juice
- curry powder
- and hot pepper sauce in a bowl.
- Finish the salad: Combine artichoke hearts
- green onions
- bell pepper
- and olives in a mixing bowl. Remove rice from the refrigerator and add to the vegetable mixture. Pour dressing over top and stir until well combined.
- Refrigerate for at least 1 hour before serving.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4