1 c. long grain rice, cooked
1 (6 oz.) jar marinated artichokes, chopped, reserve marinate
3 green onions, chopped
4 oz. sliced pimiento stuffed green olives
1/2 lg. green pepper, chopped
1/4 c. minced parsley
1 c. mayonnaise
1 tsp. curry powder
Salt & pepper to taste

Add artichokes, onions, olives, green peppers and parsley to cooked rice. Pour dressing over rice mixture. Refrigerate 24 hours. Adjust taste and texture with olive juice, mayonnaise, salt and pepper before serving. Good alone or stuff tomatoes.