Artichoke, Green Onion and Curry Rice Salad

This salad brings back memories of the lunches I used to pack for myself in college. I lived at home and commuted into Portland, Oregon to Portland State University five days a week to attend classes, go to the library and study. Almost every day I would pack up my lunch and some snacks to last the day. I liked cooking so much even back then that I would make sure to cook things that would work well in a cold, packed lunch. 

This salad is one of the things I would often pack in my lunch. I remember how good it tasted after a long morning of studying and going to classes. It has such a great flavor and I love all of the components of the salad. 

I recently served this salad at a tea party for my meal customers, family and friends. I really enjoyed sharing this salad with everyone, so I thought I would share it here as well. Enjoy! It makes a great dish for parties or even for a packed cold lunch! 

Artichoke, Green Onion and Curry Rice Salad

2 cups dry brown rice: (cooked, then chilled)  cook in a rice cooker with chicken broth. I usually put the rice in, then fill the pot up with water or chicken broth until it is about 1 inch above the rice. Or, if you measure with your finger, the water or broth will be up to your knuckle. 

1   14 oz. can artichoke hearts, chopped

10-12 green olives stuffed with pimentos, sliced

1/2 cup green onions, chopped

1/2 cup plain Greek yogurt or coconut yogurt

2 tablespoons mayonaise

1-2 teaspoons curry powder

Mix all of the ingredients together in a bowl, then chill for 1-2 hours before serving.