1 7-ounce jar marinated artichoke hearts, drained and chopped
1/3 cup chopped celery
1/2 cup mayonnaise
1/4 cup chopped fresh dill, or to taste
salt and freshly gound black pepper, to taste
Instructions
Bring chicken broth to boil in medium saucepan. Add the rice, cover and cook over very low heat for 17 minutes or until all liquid is absorbed. Cool.
Combine cooked rice, onions, green peppers, olives, argichokes, celery, mayonnaise and seasonings in medium bowl. Chill Well. Serve on lettuce leaves and garnish with sliced olives if desired.
Originally Submitted
2/14/2012
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You can add this Dilly Rice Salad recipe to your own private DesktopCookbook.