Dilly Artichoke Rice Salad
From the kitchen of Kathy Absher
Cook 1-1/2 cups regular rice in 3 cups chicken broth. (Bring chicken broth to a boil and add rice. Cover and cook for about 22 minutes). Cool rice completely.
When cool, add:
½ cup chopped green onions
½ cup chopped green olives
½ cup chopped green pepper
½ cup chopped celery
1 – 14 oz jar marinated artichokes (I use Cara Mia brand) Drain slightly, but not well
1 cup mayonnaise
1 t. dillweed
1 t. msg
½ t. pepper
½ t. salt
Chill for several hours before serving.
When cool, add:
½ cup chopped green onions
½ cup chopped green olives
½ cup chopped green pepper
½ cup chopped celery
1 – 14 oz jar marinated artichokes (I use Cara Mia brand) Drain slightly, but not well
1 cup mayonnaise
1 t. dillweed
1 t. msg
½ t. pepper
½ t. salt
Chill for several hours before serving.
Posted in From Our Kitchen