Easy Artichoke Rice Salad Recipes

ARTICHOKE-RICE SALAD

Artichoke-Rice Salad image

An easy artichoke and rice salad is tossed in a refreshing lemon vinaigrette. Fresh, light and lemony, this salad is summer!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 3h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup uncooked regular long-grain white rice
2 cups water
1/4 cup chopped fresh parsley
4 medium green onions, chopped (1/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 can (14 oz) artichoke hearts, drained, cut into fourths
1/4 cup vegetable oil
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped

Steps:

Cook rice in water as directed on package.
In medium bowl, mix rice and remaining salad ingredients. In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

Nutrition Facts : Calories 175, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

ARTICHOKE RICE SALAD

Artichoke Rice Salad image

"A close friend shared this make-ahead recipe that starts with a packaged rice mix," notes Sonja Blow of Groveland, California. Curry and artichoke hearts give it a flavorful change of pace that's welcome at a picnic or potluck.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 10-12 servings.

Number Of Ingredients 6

Ingredients

1 package (6.9 ounces) chicken-flavored rice and vermicelli mix
2 jars (6-1/2 ounces each) marinated artichoke hearts
3 cups cooked long grain rice
3 cups chopped green onions
3/4 cup mayonnaise
1/2 teaspoon curry powder

Steps:

Prepare rice mix according to package directions; cool. Drain artichokes, reserving marinade. Chop artichokes; place in a large bowl. Add the prepared rice, long grain rice and onions. , In a small bowl, combine the mayonnaise, curry powder and reserved marinade. Pour over rice mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

ARTICHOKE & RICE SALAD

Artichoke & Rice Salad image

My Mom always makes this for any lunch or brunch we have at her house. It is delicious and is always a big hit. I like to make it a day ahead to give the flavors time to marry.

Provided by xtine

Categories Rice

Time 45m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup Uncle Ben's converted brand rice
2 1/2 cups chicken stock
1 1/2 cups marinated artichoke hearts, drained, but save 1/4 cup marinade
1/4 cup green onion, thinly sliced
1/2 cup flat leaf parsley, minced
1 lb plum tomato, seeded & chopped
1/2 cup parmesan cheese, grated (use best quality only)
1 cup mayonnaise
salt & pepper

Steps:

Cook rice in the chicken stock according to directions on box & cool.
Chop artichoke hearts to bite size.
Add artichokes, green onions, parsley, tomatoes and parmesan to rice.
Mix together mayonnaise & marinade and blend into rice mixture. Season w/ salt & pepper.

EASY ARTICHOKE RICE SALAD

Easy Artichoke Rice Salad image

I remembered Mom making this salad when I was a teenager, so I recently asked her for the recipe. Between her memories and mine, this is what we came up with - it's great for picnics and potlucks and is very tasty. :)

Provided by Julesong

Categories Lunch/Snacks

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 box chicken rice-a-roni
1 box of fried rice w/ almonds Rice-A-Roni
2 jars marinated artichoke hearts, drained and liquid reserved
3 green onions, chopped
1 tablespoon dried onion flakes
1 can sliced ripe black olives, drained (about 1/4 cup)
1 can sliced water chestnuts, drained,cut in halves (about 1/3 cup)
1/2 cup mayonnaise
1/3 cup sour cream or 1/3 cup plain yogurt
1 tablespoon lemon juice
1/4 cup crumbled feta cheese
1/2 teaspoon curry powder
1/4 teaspoon garlic powder

Steps:

Cook the packages of rice according the the directions; let cool.
Combine the cooked rice and remaining salad ingredients.
Combine dressing ingredients (including the reserved liquid from the artichokes).
Mix salad and dressing together and let chill in refrigerator for at least an hour before serving; when combined the salad will become a greenish color.
You can substitute green olives for the black, if you prefer; salad is also good with chopped cooked chicken added!

Nutrition Facts : Calories 36, Fat 2.9, SaturatedFat 1.8, Cholesterol 9.2, Sodium 61.1, Carbohydrate 1.7, Fiber 0.3, Sugar 0.9, Protein 1.1

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