San Francisco Rice Salad
Rice, vermicelli pasta, artichokes hearts, black olives and green onions, tossed in a curry mayo dressing.
Servings: 4
Ingredients
- 1 (6.9 oz.) pkg. chicken flavored Rice-A-Roni
- 1 (6 1/2 oz.) jar marinated artichoke hearts
- 1 (4 1/2 oz.) can black olives chopped
- 2 green onions finely chopped
- 1/2 c. mayonnaise
- 1/2 tsp. curry powder
Instructions
- Prepare rice according to package directions.
- Drain artichokes, saving liquid, and chop.
- While rice is still warm, add artichokes, olives and green onions.
- In a separate bowl, whisk mayonnaise, artichoke liquid and curry powder, blend well.
- Stir into rice mixture. Serve immediately or chill.
- Cook's Note: This would also make a wonderful main dish, simply add 1 cup shrimp, crab or chicken.
I use green pimento stuffed olives rather than ordinary black, and substitute Orzo pasta in place of the rice. I found the recipe in my San fran ala carte or my it’s predecessor.