Randi's Rice Salad

Adapted from a recipe found on the back of a Rice-A-Roni box by Randi Clark Brooks

Randi was one of the good friends I made when I lived in Atlanta. We met in biology class at community college. Between study sessions and quick lunches—often tuna fish salad or scrambled eggs on bagels at her oak kitchen table—Randi and I exchanged countless recipes. This was one of them.

This can be refrigerated but is best served at room temperature.

1 recipe Baked Rice made with olive oil instead of butter
2 small jars marinated artichoke hearts (see Note below)
4 green onions (scallions), chopped
1 green or red pepper, whichever you prefer, chopped
12 olives—black, or green, or mixed—chopped (black olives are the prettiest, but green pimento-stuffed olives are usually the most piquant)

Drain the artichoke hearts from their jars, reserve the liquid from one jar, and chop the artichokes into small pieces.

Mix the above ingredients and toss with the dressing while the rice is still warm.

Dressing

Beat together:
⅓ to ½ cup mayonnaise
¾ teaspoon curry powder
Artichoke liquid (starting with half of what you have reserved, working your way up to the texture you want—thicker than heavy cream and thinner than sour cream)
Salt and pepper to taste

Note: If you see LaValle Roasted Artichokes in the store, get them because the quality is superb. The jar will be larger than the small jar you usually get, so just use 8 to 10 artichokes. The rest of the delicious artichokes can be eaten with other things; they are so good, you won't let them go to waste.