Thursday, August 5, 2010

Curried Rice Salad

Last summer we joined friends in Victoria at the Symphony Splash in front of the British Columbia parliament buildings. We listened to a concert together with 40,000 others...and enjoyed a wonderful picnic on the lawns on a warm summer evening. My friend had prepared a curried rice salad...which went well with the fried chicken. Here's my version of her curried rice salad...a great option for summertime picnics.


  • (6.9-ounce) package rice-a-roni (chicken flavour)
  • tablespoons vegetable oil 
  • 1/2  teaspoon curry powder
  • jar marinated artichoke hearts, chopped
  • 1/3  cup mayonnaise
  • 1/2  cup chopped bell peppers...red, yellow or green
  • 1/4 cup purple onion, chopped
  •  ground black pepper, to taste

  1. In a large skillet, over medium heat, saute rice-vermicelli mix with oil until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and rice-a-roni seasoning packet...and bring to a boil. 
  2.  Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool.
  3.  Drain artichoke hearts, reserving marinade...and chop.
  4.  Combine 1/3 cup reserved marinade, mayonnaise and curry.  
  5.  Stir mayonnaise-mixture, artichokes, bell pepper and onions into cooled rice-a-roni.
  6.  Add pepper to taste. 
  7.  Cover; chill 1 hour before serving.

4 comments:

  1. Mmmm...I wish I had this while listening to the concert this weekend! It was a great one! But I don't know how the Symphony Splash can NOT be great. Just like all your recipes! :)

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  2. Elizabeth...it serves 6 as a side salad.

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  3. Looks like a great side dish Judy!

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