📝 Instructions
= Recipe
1. Cook 4 cups chicken stock with 2 cups uncooked long grain basmati rice (rinsed). Let cool completely.
2. Drain and chop 3 6-oz jars oil-marinated artichoke hearts, reserving the marinade (about 300ml). Slice 5 green onions, 1 large red pepper, and 3 large celery stalks. Chop 0.25 cup fresh parsley.
3. In a large bowl, combine cooled rice, artichoke hearts, green onions, red pepper, celery, and parsley.
4. Make the dressing by whisking together the reserved artichoke marinade, 1 tsp curry powder, and 2 cups mayonnaise. Season with salt and pepper to taste.
5. Pour dressing over rice mixture and toss to combine. Refrigerate for at least 1 hour before serving.
