Picnic Perfect Rice Salad

10/28/2017 | Sallie's Kitchen Corner |
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Ingredients

2 cups chicken or vegetable broth

1 cup rice

12 oz jar (or 2 – 6 oz jars) marinated artichoke hearts, drained, reserving liquid, and finely chopped, tough leaves discarded

½ cup green olives with pimentos, finely chopped

2 stalks celery, diced

4 green onions, diced

2 tsp fresh dill, chopped ( ½ tsp dried)

½ tsp curry powder

3 to 4 Tbsp artichoke heart liquid

½ cup mayonnaise

Directions

Cook rice in broth according to package directions.

Cool rice and mix with all of the remaining ingredients, chill until ready to serve.

Great the next day too!