2 Cups chicken broth
1 cup uncooked rice
1/4 c. chopped green onion
1/4 c sliced pimento stuffed olives
1 6 oz jar marinated artichoke hearts, drained and halved
1/2 c mayonnaise
1/4 to 1/2 tsp dried dill
1/2 tsp salt
1/8 tsp pepper
Place broth in medium saucepan. Bring to a boil and stir in rice. Return to boil, reduce heat and simmer, covered, 20 min. or until done. Cool. Stir in remaining ingredients. Chill. Spoon salad into lettuce lined bowl. Garnish with additional sliced olives. 4-5 servings
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