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Italian Rice Salad

Italian Rice Salad dish


3 cups cold cooked Riceland Extra Long Grain Rice
1 jar (6 oz.) 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 tsp. garlic powder

* If necessary, cut artichoke hearts into bite-size pieces


In large bowl, combine all ingredients; toss to combine. Cover; refrigerate several hours or overnight, stirring occasionally. (From our "Riceland Collection" cookbook)