Rice Salad Recipe

This rice salad comes to us from my friend Carolyn. I absolutely love it and finally made a video for you. It is easy and delish!

You are going to need three cups of cooked and cold rice for this recipe. That is 1 cup of raw rice. You can also make this with brown rice.

This is a great salad to take on picnics or potlucks. It also compliments barbecues very nicely.

This is what you are going to need for this fantastic salad:

Serves six

FOR THE DRESSING
½ cup mayonnaise
¼ cup sour cream
¼ cup vinegar
¼ cup oil
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon of celery seeds (optional)
1/8 teaspoon dried thyme
½ teaspoon black pepper

Mix all the ingredients well in a bowl.

FOR THE SALAD
1 – 12 oz. jar (340 grams) of artichoke hearts – cut into large pieces
1 – 8 oz. can (227 grams) of water chestnuts
3 cups of cooked and cold white rice
¼ cup of finely chopped white onion
¼ cup chopped parsley
1 cup chopped black olives

Put all the ingredients in a bowl and add the dressing. Mix well. Cover the bowl and refrigerate for a minimum of one hour. Serve and enjoy!

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