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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

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Artichoke-Rice Salad

Serves: 6

Print this Recipe


   2 1/2 cups water
   2 teaspoons chicken bouillon
   1 cup white rice raw
   2/3 cup mayonnaise
   1 tablespoon lemon juice
   1 1/2 teaspoons curry powder
   Dash black pepper
   1/3 cup green bell peppers chopped
   1/3 cup olives sliced ripe
   2 tablespoons green onions sliced
   1 tablespoon pimiento diced
   1 6-ounce jar marinated artichoke hearts drained and cut if large
   Lettuce leaves
   Tomato wedges
   Olives Sliced


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In a medium saucepan over medium-high heat, bring water and bouillon granules to a boil. Stir in rice; reduce heat to low, cover and simmer for 20 minutes. Remove from heat and let stand for 5 minutes. Drain if necessary. Transfer rice to a 1 1/2 -quart bowl. Chill thoroughly, stirring occasionally.

In a small bowl, stir mayonnaise, lemon juice, curry powder and pepper until blended; set aside.

To rice, add green pepper, 1/3 cup olives, green onions and pimiento; toss well. Stir in dressing until rice is well coated. Gently stir in artichokes. Cover and chill at least 3 hours or overnight.

To serve, line individual serving plates or a salad bowl with lettuce leaves. Mound salad in center. Garnish with tomato and olives.



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