Curry Rice Salad with Artichokes


1 cup long grain brown rice
2 cups low sodium veggie broth or water
5 green onions, sliced
½ green pepper, chopped
14 pimento-stuffed olives, sliced
2 – 6oz jars marinated artichoke hearts, drained (reserve marinade)
OR 1 – 14oz can artichoke hearts, drained
1 Tbsp curry powder (or more to taste)
1/3 cup mayonnaise


Cook rice in broth or water (45 mins for brown or 10-15 mins for white). Let cool. Cut artichoke hearts in half and then into thirds. Add to rice with green onions, green pepper and olives. Combine curry powder and mayonnaise and thin to a sauce-like consistency with marinade or 2 Tbsp Low Sodium Italian dressing. Pour over salad and toss. Chill for several hours. Keeps in refrigerator for several days.