Try this Artichoke-Rice Ring Mold recipe, or contribute your own.
Suggest a better descriptionCook rice mix following directions on the package, omitting the butter. Cool. Marinate artichokes in the Italian dressing for at least 2 hours. Spoon artichokes from the dressing and mix with rice, olives, green pepper and onions. Combine the Italian dressing in which the artichokes were marinated with the mayonnaise and curry powder. Then combine all the ingredients. Rub inside of an 11 inch ring mold with mayonnaise and spoon mixture into ring mold. Chill until firm. Loosen around side of mold with a knife and turn onto a round platter. Center of mold may be garnished with parsley or cherry tomatoes. Yield: 12 to 14 servings. JEANNE HAMILTON (MRS. JAMES K.) From
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Serving Size: 1 Serving (47g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 162 | ||
Calories from Fat: 131 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 7.4g | ||
Cholesterol 7mg | 2 % | |
Sodium 515.5mg | 18 % | |
Potassium 12.1mg | 0 % | |
Total Carbohydrate 8.5g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 8.5g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 162
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