3 cans chicken broth
2 c. rice (Uncle Bean's converted natural long grain)
3 (6 oz.) jars Cara Mia marinated artichoke hearts and equivalent juice
1 (4 oz.) jar Spanish green olives (with pimientos)
1 tsp. curry powder
2 tbsp. fresh parsley
5 green onions, chopped pretty far down
Salt and pepper to taste
2 c. mayonnaise (optional)

1. Cook the rice in the chicken broth. Rinse the rice in cool water when cooked.

2. Chop everything else small.

3. Mix separately mayonnaise, artichoke hearts with juice, curry powder and salt and pepper to taste. Mix together well. Fold in rice, other ingredients and chill. May be made the day before.