There’s no telling how many times I have made this salad since I first tested it for inclusion in the Benton Junior Auxiliary’s Calico Cupboards cookbook. While the original version was delicious as it was, I have revised and edited it to suit our tastes. It’s just one of those recipes that lends itself to that so add in or leave out as you desire.
Hubby’s not a huge curry fan, but he does like this salad. Generally, I will not add the full tablespoon of curry powder when I know he will be eating this. Me? I like curry so I will use the full amount if I am making this for an event where it will be served to others and myself. Although, he didn’t hesitate to scarf down a bowlful last week when I made this!
I think the flavors improve with an overnight chilling, but it can be served after just three-fours hours of chilling.
Most recently, I made this for our Arkansas Women Bloggers University held in Rogers, hence the sample cups. Riceland Rice is an Arkansas-based product and one of the sponsors and supporters of ARWB. It’s the rice I use, not only because it’s an Arkansas product that I am glad to support, but I just happen to think it’s the best.
And, no, I am not being sponsored to say that.
- 1 cup Riceland long-grain rice
- 2 Tablespoons olive oil
- 1 teaspoon cumin seeds
- 2 cups low-sodium chicken broth
- 2 14.75-ounce jars marinated artichoke hearts, drained, reserving liquid
- 1 large red or yellow bell pepper, chopped
- 1/2 cup sliced green olives with pimentos
- 1/2 cup thinly sliced green onions
- 1/2 cup Italian parsley, minced
- 1/2 cup slivered almonds, toasted
- 3/4 - 1 cup mayonnaise
- 1 Tablespoon curry powder
- Toast rice in a skillet with the live oil until lightly browned; add in cumin seeds as rice begins to brown.
- Toast the cumin and rice until the seeds are fully fragrant.
- Add rice and seeds to a saucepan along with the chicken broth; bring to a boil.
- Cover and cook over low heat for 20 minutes. Uncover and fluff the rice.
- Pour the rice into a large bowl to cool completely.
- Stir in the artichokes, olives, almonds, bell pepper, green onions and parsley.
- Stir together the mayonnaise and curry powder and mix into the rice and vegetable mixture.
- Chill several hours or overnight.
Thank you for this recipe! So delicious. I’m gonna make this very soon!
You are welcome. Thanks for sharing yours as well. I overheard lots of great compliments on it.
Thanks for sharing this! I was a little scared to try it at AWBU because I often have a weird reaction to curry. It was just enough to have the rich flavor but not enough to cause a reaction. Loved it! I wanted to try the pineapple rice pudding too but need to find lactose free alternatives.
Thanks Jamie. Glad you liked it. You can, of course, vary the amount of curry to suit your taste.
This was SO tasty at the conference, but that 2 Tblsp serving was NOT enough. I need to put it on my list for this week’s dinner. 🙂
It’s so easy and keeps well in the frig for several days. I think it even gets better.