My Grandma introduced us all to this recipe many years ago. I think she found it in the newspaper or a magazine, but it became a staple in many of her adult children’s homes. Her version called for chicken, but during my 8-year journey eating a plant-based diet, I was able to modify it. See my notes below on how to make this plant-based.
Curry Artichoke and Rice Salad
Ingredients
1 box chicken flavored Rice-A-Roni
1 jar of marinated artichoke hearts
1/2 c. mayonnaise
1 tsp. curry powder
Directions
1. Prepare Rice-A-Roni as directed on the package.
2. In a small bowl, whisk juice of artichoke hearts, mayonnaise, and curry powder.
3. Meanwhile, chop the artichoke hearts into small bite sized pieces.
4. Combine Rice-A-Roni, artichoke hearts and mayonnaise mixture together.
5. Chill in the refrigerator.
I love to enjoy this dish cold, but some may enjoy it warm.
Notes:
(1) My Grandma’s recipe calls for 2 c. of chopped chicken in place of the artichokes (you still need the juice from the jar). It’s delicious, but I love the artichokes.
(2) You can make this plant-based by tossing the seasoning packet from the chicken Rice-A-Roni and adding your own spices. I suggest some parsley, turmeric (for a little extra color), garlic and onion powder, and sea salt.
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