Virtual Sefer Lori's Artichoke Rice Salad

Artichoke Rice Salad
serves 12
4 c. chicken broth
2 c. uncooked white rice
3 (6.5 oz) jars marinated artichoke hearts, chopped, marinade reserved
scant 2 c. mayonnaise
1 t. curry powder
salt and pepper
5 scallions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/4 c. chopped fresh parsley
1. Combine broth and rice in saucepan; bring to a boil, reduce heat to low, cover, and cook until tender, about 20 minutes.
2. In a small bowl, mix marinade, mayo, and curry. Season with salt and pepper.
3. In a large bowl, mix artichokes and all veggies and parsley. Mix in cooked rice and dressing. Cover and chill overnight. Serve cold.