1 c. brown rice
2 1/2 cans chicken broth (not diluted)
4 scallions, sliced
1/2 green pepper, chopped
8 green olives (with pimiento), sliced
6 oz. jar marinated artichoke hearts
3/4 tsp. curry
1/3 c. mayonnaise

Bring broth to a boil, stir in rice, cover and simmer 30 to 45 minutes until all liquid is absorbed. Cool. Mix scallions, green pepper and olives with the rice. Mix artichoke marinade with the mayonnaise and curry. Slice artichoke hearts and add to rice. Add mayonnaise mixture and chill. NOTE: Cooked chicken, shrimp, etc. may be added to make this an entree. Serves approximately 8.