Rice Curry Salad

Greetings from summer!

The season of picnics and barbecues is upon us. I thought I’d share my mom’s recipe for a delicious rice curry salad, which is a perfect addition to the summer side salad rotation. It’s vegetarian and gluten-free and the perfect accompaniment to summer grilling or as itself for a picnic.

What you need:
2 boxes of a rice side (we use Near East’s Long Grain and Wild Rice, Original) You can also just use 2 cups of wild rice and adjust seasonings to your taste.
15 oz. bottled artichoke hearts
1.5 cups mayonaise
2 tablespoons + curry powder
5 scallions
1 small green pepper
1/2-3/4 cup raisins
1 cup green olives with pimentos

What to do:

Prepare the rice and let cool, covered (make the rice in the morning and the rest in the afternoon, for example).

Chop the artichoke hearts, scallions, and green pepper and combine in a large bowl. In a small bowl, combine mayonaise, curry powder, and about 1/2 the juice from the jar of artichokes.

Add the cooled rice to the large bowl and pour the mayonaise mixture over the top. Mix.

Next, mix in raisins first and then carefully fold in the olives.

That’s it! Remember to keep refrigerated. How about a close-up?

Happy summer!