Curried Rice And Artichoke Salad Recipes

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CURRIED RICE AND ARTICHOKE SALAD



Curried Rice and Artichoke Salad image

This is a family recipe that we make for all of our picnics. The salad is best if made a couple of hours, or even a day, ahead. It can be served warm, but is best served chilled. It is also very good with 2 c. chopped cooked chicken added. I hope you enjoy this as much as we do!

Provided by MeemawB

Categories     < 60 Mins

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

10 ounces chicken rice-a-roni
2 tablespoons olive oil
2 (6 ounce) jars marinated artichoke hearts, chopped, reserve liquid
1/2 green bell pepper, diced
4 green onions, chopped both white and green parts
15 pimento-stuffed green olives, sliced thin
1 tablespoon curry powder
1/3 cup mayonnaise (Hellmans works well for this recipe)

Steps:

  • Cook Rice as directed on box, but brown using olive oil, instead of butter.
  • Mix Mayonnaise, curry powder and reserved marinade together, and set aside.
  • Combine cooked Rice-a-Roni, artichoke hearts, olives, green onions and bell pepper.
  • Pour mayonnaise mixture over rice mix.
  • Stir to coat.
  • Refrigerate until serving.
  • Enjoy!

ARTICHOKE RICE SALAD



Artichoke Rice Salad image

"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 6

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

Steps:

  • Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

ARTICHOKE SALAD I



Artichoke Salad I image

A flavorful Italian-style rice and artichoke salad.

Provided by Christine Johnson

Categories     Salad     Vegetable Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 10

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

Steps:

  • Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator.
  • In a mixing bowl, combine artichokes, green onions, green olives and bell pepper.
  • Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

Nutrition Facts : Calories 608 calories, Carbohydrate 63.8 g, Cholesterol 10.4 mg, Fat 38.6 g, Fiber 3.5 g, Protein 8.4 g, SaturatedFat 6.3 g, Sodium 1872.1 mg, Sugar 4.2 g

ARTICHOKE AND RICE SALAD



Artichoke and Rice Salad image

Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 1/2 cups homemade or low-sodium store-bought chicken stock
2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1 cup Arborio rice
2 teaspoons coarse salt
1/4 teaspoon curry powder
12 small green olives, pitted and sliced
12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
1 celery stalk, thinly sliced on a bias
1/2 ounce baby spinach (about 1 cup)

Steps:

  • Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.
  • Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.
  • Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.
  • Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)
  • Before serving, stir in spinach. Serve cold or at room temperature.

CURRIED CHICKEN, ARTICHOKE, AND RICE SALAD



Curried Chicken, Artichoke, and Rice Salad image

Make and share this Curried Chicken, Artichoke, and Rice Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups cooked long-grain rice
4 green onions, sliced (white and green parts)
2 cups cubed cooked chicken
1/4 cup diced red bell pepper
1/4 cup diced celery
1 (6 1/2 ounce) jar quartered marinated artichoke hearts, drained and cut into bite-sized pieces (reserve 2 tablespoons of the marinade)
1/4 cup mayonnaise
1/4 cup plain nonfat yogurt
2 tablespoons reserved artichoke marinade
1/2-1 teaspoon curry powder, to taste
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • To make the dressing: whisk the dressing ingredients together in a small bowl; cover and refrigerate until ready to use.
  • To make the salad: in a medium bowl, combine all the salad ingredients; toss with enough dressing to coat.
  • Cover and refrigerate several hours to let the flavors blend.
  • If the salad seems dry, add a little more dressing or mayonnaise before serving.

Nutrition Facts : Calories 292.1, Fat 9.9, SaturatedFat 2.1, Cholesterol 56.6, Sodium 366.6, Carbohydrate 28.6, Fiber 3.5, Sugar 3.5, Protein 22.2

ARTICHOKE-RICE SALAD



Artichoke-Rice Salad image

An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 12

1 cup uncooked regular long-grain white rice
2 cups water
1/4 cup chopped fresh parsley
4 medium green onions, chopped (1/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, cut into fourths
1/4 cup vegetable oil
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • Cook rice in water as directed on package.
  • In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

CURRIED RICE SALAD



Curried Rice Salad image

This is a refreshing alternative to potato salad. I rely on dishes like this often for open houses or entertaining friends.-Pat Medley, Fayetteville, Arkansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 10 servings.

Number Of Ingredients 11

2-1/4 cups water
1 cup uncooked long grain rice
1 tablespoon butter
1 teaspoon salt, optional
1 cup frozen peas, partially cooked
1 cup thinly sliced celery
4 green onions, sliced
1/2 cup mayonnaise
1/2 cup prepared chutney
1 teaspoon curry powder
Lettuce leaves, optional

Steps:

  • In a saucepan, combine water, rice, butter and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Cool. Add peas, celery and onions. In a small bowl, combine mayonnaise, chutney and curry powder; add to rice mixture and stir well. Serve in a lettuce-lined bowl if desired.

Nutrition Facts :

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