Last summer we joined friends in Victoria at the Symphony Splash in front of the British Columbia parliament buildings. We listened to a concert together with 40,000 others...and enjoyed a wonderful picnic on the lawns on a warm summer evening. My friend had prepared a curried rice salad...which went well with the fried chicken. Here's my version of her curried rice salad...a great option for summertime picnics.
- 1 (6.9-ounce) package rice-a-roni (chicken flavour)
- 2 tablespoons vegetable oil
- 1/2 teaspoon curry powder
- 1 jar marinated artichoke hearts, chopped
- 1/3 cup mayonnaise
- 1/2 cup chopped bell peppers...red, yellow or green
- 1/4 cup purple onion, chopped
- ground black pepper, to taste
- In a large skillet, over medium heat, saute rice-vermicelli mix with oil until vermicelli is golden brown, stirring frequently. Add 2-1/2 cups water and rice-a-roni seasoning packet...and bring to a boil.
- Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender. Cool.
- Drain artichoke hearts, reserving marinade...and chop.
- Combine 1/3 cup reserved marinade, mayonnaise and curry.
- Stir mayonnaise-mixture, artichokes, bell pepper and onions into cooled rice-a-roni.
- Add pepper to taste.
- Cover; chill 1 hour before serving.
