Ingredients
3 cups cold cooked Riceland Extra Long Grain Rice
1 jar (6-ounce) marinated artichoke hearts, undrained*
1/3 cup drained pitted ripe olives, quartered
1 red bell pepper, cut into julienne strips
1/2 cup each: sliced celery, sliced green onions, chopped fresh parsley, frozen green peas
1/4 cup prepared Italian dressing
1/4 teaspoons garlic powder
* If necessary, cut artichoke hearts into bite-size pieces
Preparation
1. In large bowl, combine all ingredients; toss to combine.
2. Cover; refrigerate several hours or overnight, stirring occasionally.
From our "Riceland Collection" cookbook