Recently Dave and I visited our friends Mike and Lori for a barbeque in Poulsbo, WA. I worked with them at the US Army Corps of Engineers when we lived in California. This salad was one of the sides they served. Mike said his mother used to make this for the family when he was growing up. It’s a great summer salad, delicious and easy!
In a large saucepan, melt the butter over medium heat. Add the dry rice mixture. Stir frequently until the rice starts to brown.
Add the water and the season pack from the box. Stir and bring to a boil. When boiling, reduce heat to low and cover. Cook for 20-30 minutes until all the liquid has absorbed. Remove from heat and let the rice cool. Place in a large bowl.
Chop the green onions and quarter the artichoke hearts.
Add the white of the green onions to the rice mixture and stir. Cover with plastic wrap and cool in the refrigerator.
When the rice mixture has cooled, add the olives, chicken, artichoke hearts and almonds.
Stir until all ingredients are incorporated. Salt and pepper to taste.
Cover the salad and chill until you are ready to eat. Serves 8.
Ingredients
Directions
In a large saucepan, melt the butter over medium heat. Add the dry rice mixture. Stir frequently until the rice starts to brown.
Add the water and the season pack from the box. Stir and bring to a boil. When boiling, reduce heat to low and cover. Cook for 20-30 minutes until all the liquid has absorbed. Remove from heat and let the rice cool. Place in a large bowl.
Chop the green onions and quarter the artichoke hearts.
Add the white of the green onions to the rice mixture and stir. Cover with plastic wrap and cool in the refrigerator.
When the rice mixture has cooled, add the olives, chicken, artichoke hearts and almonds.
Stir until all ingredients are incorporated. Salt and pepper to taste.
Cover the salad and chill until you are ready to eat. Serves 8.