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Artichoke-Rice Salad

Artichoke-Rice Salad is a chilled rice salad flavored with curry powder. With a mayonnaise base, it is a little creamy with chunks of marinated artichoke hearts and water chestnuts, plus sliced green onions and green olives.

Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

 

You could serve it warm, but I think it tastes best served chilled.

Make it a few hours or even a day in advance and Artichoke-Rice Salad makes the perfect potluck or picnic addition.

Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

 

You can even add diced chicken to it and make it a full meal.

Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

 

Lots of times, an Artichoke-Rice Salad of this nature will start with a box of Rice-A-Roni. I typically just use white rice since I always have it on hand, but I cook the rice in chicken broth for a little extra flavor.

I didn’t add any, but toasted almonds would also be delicious in this salad and maybe even a little crumbled feta cheese.  🙂

Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

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Artichoke-Rice Salad- a cool and creamy side dish flavored with curry powder. Perfect for summer potlucks and picnics.

Artichoke-Rice Salad

This creamy rice salad is flavored with curry and makes a good choice for a potluck.
PREP: 25 minutes
SERVINGS: 8 servings

Ingredients

  • 1 (14.5-ounce) can chicken broth
  • 1 cup uncooked long-grain rice
  • 1/2 cup mayonnaise
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon Worcestershire sauce
  • 1 (10.5-ounce) jar marinated artichoke hearts, drained and cut into quarters
  • 1/3 cup sliced pimento-stuffed green olives
  • 3 green onions, sliced
  • 1 (8-ounce) can water chestnuts, drained and chopped

Instructions

  • Bring chicken broth to a boil in a medium saucepan. Add rice. Cover, reduce heat, and simmer for 20 minutes. Cool.
  • In a large bowl, stir together mayonnaise, curry powder, and Worcestershire sauce.
  • Mix rice along with remaining ingredients into mayonnaise mixture.
  • Cover and chill for at least 2 to 3 hours before serving.

Nutrition

Calories: 271kcal
Author: Christin Mahrlig
Course: Salad
Cuisine: Southern

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8 thoughts on “Artichoke-Rice Salad”

  1. Sue Cirillo

    My mom used to make this. Love the mild curry and crunchy water chestnuts. It’s a great recipe for marinated artichoke hearts.

  2. Ashley@CookNourishBliss

    I love rice based salads like this! And I definitely love that you used water chestnuts in here! They are a favorite of mine!

  3. Gayle @ Pumpkin 'N Spice

    This is such a creative salad, Christin! I would’ve never thought to make a salad with rice as the base. Love the zesty ingredients in here!

  4. Medha @ Whisk & Shout

    Toasted almonds and feta would be great additions, but this salad looks delicious without them, too 🙂 love it!

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