Artichoke-Rice Salad

This salad was introduced to me by my friend Scerinda. She brought it over one night when we invited her family to dinner. It did not appeal to me much; it didn't sound disgusting, but it didn't appeal either. But Scerinda loves it, and she has pretty good taste, and of course I had to try it--to be polite. Wow! It is really delicious!

I think it would be excellent with some 51-60 count shrimp in it, so I'm including that as an (optional) part of the recipe. But it truly is fabulous just as it is. (Well, it may be a little better without the olives; I'm not an olive lover.)

By the way, this recipe makes a lot. If you're not taking it to a party, you may want to cut it in half. :-)

SCERINDA'S ARTICHOKE-RICE SALAD

2 cups raw rice
4 chicken bouillon cubes
3 cups warm water
2 jars (4 oz. each) marinated artichoke hearts
20 stuffed green olives, sliced
8 green onions, thinly sliced
2 Tbsp. chopped green pepper
1 cup mayonnaise
1 tsp. curry powder
1/2 to 1 lb. [ ?? this amount is just a guess] of 51-60 count green shrimp, peeled, cooked and cooled (optional)

Place rice in a strainer and rinse thoroughly under running cold water about 2 minutes. In a heavy saucepan, dissolve the bouillon cubes in 3 cups warm water. Add rice and bring to a full boil, uncovered, over high heat. Stir; cover with a tight-fitting lid and turn to low. Steam for about 20 minutes or until rice is tender. Put cooked rice in a bowl and let it cool slightly. Drain artichoke hearts, reserving marinade from one jar. Nice artichoke hearts and add to rice with olives, onions and green pepper. Add shrimp, if using. Combine mayonnaise, reserved marinade and curry powder and stir into rice mixture. Chill thoroughly. Can be made a day ahead.

Fabulous!