Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.



Ingredient Checklist


Instructions Checklist
  • Bring stock to a simmer. Meanwhile, heat oil in a saucepan over medium heat. Add onion and garlic. Cook until onion is translucent. Add rice, salt, and curry powder. Cook, stirring, 1 minute.

  • Raise heat, and add half the stock. Stir 30 seconds. Stir in remaining stock. Bring to a boil, then reduce heat to low, and cover. Cook 20 minutes.

  • Spread rice onto a rimmed baking sheet. Let cool. Cover with plastic wrap, and refrigerate 1 hour.

  • Combine olives, artichoke hearts, and celery in a large bowl. Add rice, and toss. Add 1 tablespoon reserved artichoke liquid, and toss. (Salad can be made up to this point and refrigerated overnight.)

  • Before serving, stir in spinach. Serve cold or at room temperature.

Reviews (6)

29 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
I have made this several times and it gets rave reactions. Very easy to make and great, warm or cold. Great for pot lucks or al fresco dinners.
Rating: Unrated
This is soooooo good! We licked the bowl clean!
Rating: Unrated
A HUGE success at a lamb cookout! It was gone before you knew it. A real crowd pleaser.
Rating: Unrated
Add 1 1/2 C chopped cooked chicken and you have a fabulous main dish salad. One of my summer staples for many years.
Rating: Unrated
Delicious! I added a handful of Angel Hair Pasta broken into half to i inch lengths, to the rice. Makes someth8ing llike Rice-a-Roni.. The gang loved it.
Rating: Unrated
I have this same recipe. I use the RiceMix cooked per instructions. The rest is the same. It is great!