{"id":111539,"date":"2024-08-15T21:30:00","date_gmt":"2024-08-16T05:30:00","guid":{"rendered":"https:\/\/www.juneauempire.com\/home2\/cooking-for-pleasure-curried-rice-artichoke-salad\/"},"modified":"2024-08-15T21:30:00","modified_gmt":"2024-08-16T05:30:00","slug":"cooking-for-pleasure-curried-rice-artichoke-salad","status":"publish","type":"post","link":"https:\/\/www.juneauempire.com\/life\/cooking-for-pleasure-curried-rice-artichoke-salad\/","title":{"rendered":"Cooking for Pleasure: Curried rice artichoke salad"},"content":{"rendered":"\n\t\t\t\t

One of my family’s favorite picnic salads is this one with curried rice and marinated artichokes. I originally got the recipe off the back of a Rice-a-Roni package, but for the past few years I’ve made my own rice pilaf from Basmati rice, onions and chicken broth. But feel free to use the original Rice-a-Roni. Especially if you feel you are missing out on: autolyzed yeast extract, hydrolyzed soy protein, MSG, ferric orthophosphate, disodium guanylate, disodium insoinate, ferrous sulfate, thiamin mononitrate, etc., listed on the back of the package. Wow.<\/p>\n\t\t\t\t

Making your own pilaf isn’t difficult and tastes so fantastic you may decide to forgo the salad and just eat the pilaf (it goes great with roast chicken). I use Basmati rice which I have rinsed and soaked then sautéed with onions before simmering with chicken broth.<\/p>\n\t\t\t\t

\"Ingredients<\/a>

Ingredients for curried rice artichoke salad. (Photo by Patty Schied)<\/p><\/div>\n\t\t\t\t

The salad should be made ahead so that the flavors can blend. It is best served chilled.<\/p>\n\t\t\t\t

Rice pilaf with orzo:<\/strong><\/p>\n\t\t\t\t

1 cup of rice (such as Basmati or Jasmine) rinsed until clear and soaked in cold water for 5 minutes then drained (Note: You can substitute brown rice, if you prefer)<\/p>\n\t\t\t\t

¼ cup orzo<\/p>\n\t\t\t\t

2 tablespoons of oil<\/p>\n\t\t\t\t

1 can or 2 cups of chicken broth<\/p>\n\t\t\t\t

1 onion, chopped fine<\/p>\n\t\t\t\t

Directions:<\/em><\/p>\n\t\t\t\t

1. Saute the onion in the oil in a large saucepan at medium heat until soft.<\/p>\n\t\t\t\t

2. Add drained rice and cook, stirring continuously until rice begins to take on color.<\/p>\n\t\t\t\t

3. Add chicken broth and ½ teaspoon of salt. Bring to a boil then add the orzo, giving it a stir.<\/p>\n\t\t\t\t

4. Place lid on pan. Reduce temperature to low, then cook for 20 minutes.<\/p>\n\t\t\t\t

5. Check to see if rice is cooked. If done, remove from pan onto a large plate to cool to room temperature.<\/p>\n\t\t\t\t

\"Vegetables<\/a>

Vegetables cut up for curried rice artichoke salad. (Photo by Patty Schied)<\/p><\/div>\n\t\t\t\t

Vegetables for salad<\/em><\/p>\n\t\t\t\t

1 large or two small jars of marinated artichoke hearts, drained and cut in half (save marinade for salad dressing). Approximately 8 oz total.<\/p>\n\t\t\t\t

1 red or green bell pepper, cut into small dice<\/p>\n\t\t\t\t

1 bunch of green onions, sliced thin<\/p>\n\t\t\t\t

1 cup of green olives with pimentos, sliced thin<\/p>\n\t\t\t\t

Salad dressing<\/em><\/p>\n\t\t\t\t

Marinade from jar(s) of artichoke hearts<\/p>\n\t\t\t\t

½ cup of mayonnaise<\/p>\n\t\t\t\t

1 teaspoon good quality curry powder (or more if you like a stronger curry flavor)<\/p>\n\t\t\t\t

\"Sauteing<\/a>

Sauteing onion before adding drained rice for curried rice artichoke salad. (Photo by Patty Schied)<\/p><\/div>\n\t\t\t\t

Putting it together:<\/strong><\/p>\n\t\t\t\t

Place cooled rice in large bowl. Add chopped vegetables and stir.<\/p>\n\t\t\t\t

Whisk together salad dressing ingredients. Taste for seasoning, adding more curry powder or salt as desired.<\/p>\n\t\t\t\t

Stir into vegetable\/rice mixture. Mix thoroughly.<\/p>\n\t\t\t\t

Taste for seasoning and adjust accordingly.<\/p>\n\t\t\t\t

Chill in refrigerator for at least four hours or overnight.<\/p>\n\t\t\t\t

This recipe fed seven people and there were also wonderful leftovers that several of us ate the next day.<\/p>\n\t\t\t\t

Note: To make this a complete dinner, add two cups of cubed cooked chicken to the salad.<\/p>\n\t\t\t\t

• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a cookbook. Cooking For Pleasure appears every other week in Capital City Weekly.<\/em><\/p>\n\t\t\t","protected":false},"excerpt":{"rendered":"

One of my family’s favorite picnic salads is this one with curried rice and marinated artichokes. I originally got the recipe off the back of a Rice-a-Roni package, but for the past few years I’ve made my own rice pilaf from Basmati rice, onions and chicken broth. But feel free to use the original Rice-a-Roni. Especially if you feel you are missing out on: autolyzed yeast extract, hydrolyzed soy protein, MSG, ferric orthophosphate, disodium guanylate, disodium insoinate, ferrous sulfate, thiamin mononitrate, etc., listed on the back of the package. Wow.<\/p>\n","protected":false},"author":106,"featured_media":111540,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_stopmodifiedupdate":false,"_modified_date":"","wds_primary_category":11,"footnotes":""},"categories":[11,7],"tags":[73,326,140,837],"yst_prominent_words":[],"class_list":["post-111539","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home2","category-life","tag-ccw","tag-cooking","tag-food","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/posts\/111539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/users\/106"}],"replies":[{"embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/comments?post=111539"}],"version-history":[{"count":0,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/posts\/111539\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/media\/111540"}],"wp:attachment":[{"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/media?parent=111539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/categories?post=111539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/tags?post=111539"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.juneauempire.com\/wp-json\/wp\/v2\/yst_prominent_words?post=111539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}