curry rice salad

Jo’s mom has been serving this at block parties, potlucks, and family gatherings since Jo was a little kid, so we knew we had to feature this crowd-pleasing recipe. Curry, olives, and artichokes make this recipe super flavorful. The best part is that this dish is even better the second and third days.

Yield 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
CLEANSE

2 cups uncooked long-grain brown rice

1 tbsp + ½ tsp curry powder, divided

4 cups chicken broth

1 (14.5oz) can artichoke hearts, drained and quartered

½ cup sliced black olives

½ cup sliced green olives

4 scallions, chopped (white and light green parts only)

¾ tsp Himalayan pink salt

Freshly ground black pepper, to taste

2 tbsp olive oil

1   In a large pot, toast the rice for 3 to 5 minutes over high heat. Stir occasionally. Add 1 tablespoon curry powder and chicken broth, and stir. Cover and simmer for 45 minutes.

2   Transfer the cooked rice to a large bowl. Stir in the artichokes, black and green olives, and scallions. Add the salt, pepper, oil, and remaining ½ teaspoon curry powder. Serve warm or chill in the refrigerator for a refreshing cold salad.