1 box long grain and wild rice
3/4 c. mayonnaise
1 (6 oz.) jar marinated artichoke hearts, reserve juice
2 c. cooked white long grain rice
12 stuffed green olives, sliced
1/2 c. green pepper, diced
1/4 c. fresh parsley, chopped
2 stalks celery, diced
1/4 c. green onions, diced
1 tsp. curry powder

Cook rice according to instructions on box. Cool and set aside. Cook white rice according to package directions and set aside. Mix mayonnaise and artichoke juice and add to bowl with combined rices. Cut artichoke hearts in half and add to rice mix.

Add remaining ingredients and toss gently. Make at least one day ahead of serving. Yield: 12-16 servings. Keeps several days in refrigerator.