• Cooking Time: 15
• Servings: 6-8
• Preparation Time: 10
• 3 c cooked brown rice
• 1 6 oz jar marinated artichokes, chopped (reserve liquid)
• 4 oz garlic stuffed olives, drained and sliced (reserve liquid)
• 1/4 c minced fresh parsley
• 1 c best foods mayo
• 1 t curry powder
• salt and pepper to taste

1. Place rice in large bowl
2. Combine remaining ingredients, mixing well
3. Add reserved liquids and salt and pepper to taste
4. Refrigerate overnight
5. If dry the next day, add some more mayo

I first tried this rice salad at a church pot luck, and after making a few of my own changes - I now love to make it when I have any leftover rice