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Behran's Salad recipe  
Behren's
Rice and Artichoke Salad
Recipe
This dish—originated by the Behrens family—was a little league potluck favorite when my kids were growing up. Fortunately, the Behrenses were happy to share the recipe! Their original called for a packaged rice mix, but I’ve adapted it to create the version here. Decades later, we still enjoy it for family meals, served hot as a side dish or cold as a rice salad.
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Ingredients
Serves 8
4 cups chicken broth
1 tablespoon scallions, chopped
1+ tablespoon prepared curry powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups long grain white rice
2 cups drained marinated artichoke hearts, room temperature
1–2 tablespoons Italian parsley, chopped
1–2 tablespoons artichoke marinade
 
 
Directions 
 

1. Place the broth, scallions, curry powder, salt, and pepper in a pot and stir to mix.

2. Cook the rice according to the manufacturer’s instructions, using the prepared broth in place of water.

3. Once the rice cooks, add the artichokes and parsley and mix well.

4. Adjust the salt and pepper.

5. Add one to two tablespoons of the marinade and mix to coat the rice.

6. Allow to cool, then refrigerate for several hours or overnight to let the flavors meld.

7. Serve as at room temperature or hot.

 

  

Preparation time: 30 minutes plus several hours downtime.

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Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest featured column, Hungry for the Weekend.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.