This salad brings back memories of the lunches I used to pack for myself in college. I lived at home and commuted into Portland, Oregon to Portland State University five days a week to attend classes, go to the library and study. Almost every day I would pack up my lunch and some snacks to last the day. I liked cooking so much even back then that I would make sure to cook things that would work well in a cold, packed lunch.
This salad is one of the things I would often pack in my lunch. I remember how good it tasted after a long morning of studying and going to classes. It has such a great flavor and I love all of the components of the salad.
I recently served this salad at a tea party for my meal customers, family and friends. I really enjoyed sharing this salad with everyone, so I thought I would share it here as well. Enjoy! It makes a great dish for parties or even for a packed cold lunch!
Artichoke, Green Onion and Curry Rice Salad
2 cups dry brown rice: (cooked, then chilled) cook in a rice cooker with chicken broth. I usually put the rice in, then fill the pot up with water or chicken broth until it is about 1 inch above the rice. Or, if you measure with your finger, the water or broth will be up to your knuckle.
1 14 oz. can artichoke hearts, chopped
10-12 green olives stuffed with pimentos, sliced
1/2 cup green onions, chopped
1/2 cup plain Greek yogurt or coconut yogurt
2 tablespoons mayonaise
1-2 teaspoons curry powder
Mix all of the ingredients together in a bowl, then chill for 1-2 hours before serving.