SALAD
2 jars (6 oz) marinated
1 artichoke bottoms
1 bottle (4 oz) stuffed
1 green olives
5 green onions
1/2 green pepper, sliced
1 package rice pilaf mix or
1 chicken rice mix
DRESSING
1/3 cup mayonnaise
1/2 tsp curry powder
2 jars marinade from
1 artichoke bottoms
Directions
Cook rice according to package directions; let cool. Drain artichoke
bottoms, reserving liquid. Drain olives; discard their liquid. Chop
artichoke bottoms, olives, onions, and pepper. Add to cooled rice and
mix.
Make the dressing by combining marinade from artichokes with other
dressing ingredients. Toss with rice salad. Refrigerate 1 hour.
Serve when ready.
Servings: 4 servings
Artichoke Rice Salad With Dressing Recipe brought to you by Recipe Ideas
Categories: Rice; Salad; Vegetable
The History of Recipes
Food historians have proved the existance of recipes way back into ancient history, in fact as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, sadly, these early recipes were just basic hieroglyphic recipes for preparing meals.
During the time of the Roman Empire a man called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and desserts, a very modern way of dining. Additionally, he recounts how the early Romans used many different herbs and spices, including many that are still in use today such as thyme, rue and dill. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as parsley and basil. These new culinary innovations created a surge in cookery books, the majority of which still exist in private collections. By the arrival of the 20th century, cooking publications are starting to become popular due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Artichoke Rice Salad With Dressing recipe.
