7 cups water, divided use1 1/2 cups uncooked rice3 teaspoons chicken bouillon granules 1/4 teaspoon turmeric 1 1/2 cups brown lentils, rinsed 2 jars (6-ounces each) marinated artichoke hearts 1 medium onion, finely chopped I red bell pepper, seeded and finely chopped 1/2 cup slivered almonds, lightly toasted 1/2 cup fat-free mayonnaise 1 teaspoon curry powder Garlic powder to taste (approximately 1/2 teaspoon)
1. In a medium saucepan, bring 3 cups water, bouillon and turmeric to a boil. Add rice, reduce to simmer, cover and cook for approximately 20 minutes. Cool completely. 2. In another medium saucepan, bring remaining 4 cups water and lentils to a boil, reduce to simmer, cover and cook for approximately 30 minutes. Drain and cool completely. 3. Drain artichokes, reserving marinade from 1 jar for dressing. Chop artichokes into small pieces. 4. In a large bowl, combine rice, lentils, artichokes, onion, red pepper, almonds and garlic powder. 5. In a small bowl, combine reserved artichoke marinade, mayonnaise and curry powder. Stir into salad. 6. Serve warm or chilled.