Artichoke Rice Salad
|Marinated artichoke hearts||6 Ounce (1 Jar)|
|Small mushrooms||1⁄4 Pound|
|Ripe tomatoes||2 Medium, peeled, seeded and diced|
|Pitted ripe olives||1 Cup (16 tbs) (Medium Sized)|
|Cold cooked rice||3 Cup (48 tbs)|
Drain marinade from artichokes into frying pan; chop artichokes and set aside.
Add mushrooms to marinade, cover, and cook over low heat for 10 minutes or until mushrooms are tender; remove from heat and cool.
In a bowl, mix together artichoke hearts, mushrooms and marinade, tomatoes, olives, and rice.
Cover and chill for at least 4 hours.
Add salt and pepper to taste.