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.
| 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 | artichoke marinade |
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.
