Curried Rice and Artichoke Salad

diningwithdebbie.net

Courtney Blackman

1 cup Riceland long-grain rice

2 Tablespoons olive oil

1 teaspoon cumin seeds

2 cups low-sodium chicken broth

2 14.75-ounce jars marinated artichoke hearts, drained, reserving liquid

1 large red or yellow bell pepper, chopped

½ cup sliced green olives with pimentos

½ cup thinly sliced green onions

½ cup Italian parsley, minced

½ cup slivered almonds, toasted

¾ to 1 cup mayonnaise

1 Tablespoon curry powder

Directions at diningwithdebbie.net

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