Artichoke Rice Salad
2 (6oz) jars marinated (oil) artichoke hearts,
quartered - reserve liquid
bell pepper, chopped
stuffed green olives, sliced
1 small can sliced water chestnuts, roughly
Prepare Rice-a-Roni as directed on package. Set aside to cool
While rice is cooling, combine liquid from artichoke hearts,
and curry powder.
When rice is cool add onion, pepper, water chestnuts and olives and
well. Add the dressing and, lightly, mix in the quartered
Cover and refrigerate over night.