Wednesday, September 8, 2010

Summer Rice Salad

My friend Ingrid's mom has made this for years, and now it's one of my favorites too. It's great for a party because it makes a ton! The original recipe is from SF a la Carte - the SF Junior League look for this book in used bookstores, it's a great one.

Summer Rice Salad serves at least 6

2 and half cups chicken stock (one time at a party where everything contained meat I heard a vegetarian saying "at least I can eat this rice - I guess what you don't know....)
1 cup long grain white rice (today I tried brown rice and it was good too)
One 12ish oz jar of marinated artichoke hearts (reserve marinade for dressing)
1 green onion, chopped
couple tablespoons of mixed chopped olives
1 red bell pepper, chopped
1 can of hearts of palm, cut into rounds
1 teaspoon curry powder
1 cup mayonnaise
fresh chives and/or parsley chopped

Cook rice in broth until it's tender and let cool. Drain the artichokes into a bowl and use about 1/2 the marinade adding the mayo and curry to make the dressing. In a large mixing bowl put the rice, artichokes, onion, olives, peppers and hearts of palm and then add the dressing - tossing to coat. S&P to taste - careful on the salt, as the olives will add their share. Serve at room temp with a sprinkling of herbs.

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