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yellow rice green onions pimiento water chestnuts curry powder salt dill weed black pepper lite mayonnaise
Viewed: 35 - Published at: 8 years agoIngredients
- 1 (10 oz.) pkg. yellow rice
- 4 to 6 green onions, chopped (including tops)
- 24 pimiento stuffed green olives, sliced
- 1 (8 oz.) can sliced water chestnuts, drained
- 1/2 to 3/4 tsp. curry powder
- 1/2 tsp. salt
- 1/2 tsp. dried dill weed
- 1/8 tsp. black pepper
- 2 (6 oz.) jars marinated artichoke hearts
- 1/2 c. lite mayonnaise
- lettuce
Method
- Cook rice according to package directions.
- Add green onions, olives and water chestnuts.
- Mix well.
- Add curry powder, salt, dill weed and pepper.
- Drain artichokes, reserving marinade.
- Cut artichokes into quarters; stir into rice mixture.
- Mix reserved artichoke marinade with mayonnaise; toss with rice mixture. Refrigerate overnight to let flavors blend.
- Serve on lettuce leaves.
- Yield:
- 10 servings.
