Ingredients
Salad:1 1/2 cups White, brown, or wild rice (4-5 cups cooked)
2 teaspoons Instant chicken bouillon or 2 bouillon cubes
1 12 ounce Jar marinated artichoke hearts, sliced, marinade reserved
1 cup Pimiento-olives, sliced
6 Green onions, thinly sliced
Dressing:
1/2 cup Mayonnaise
Reserved artichoke marinade
1 teaspoon Curry powder
Description
Meals Matter
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