Artichoke Rice Salad

Ingredients
- 3 12 c raw rice
- 7 c water
- 2 14 oz cans artichoke hearts drained and quartered
- 8 to 10 green onions sliced
- 34 c oil
- 34 c vinegar
- 5 chicken bouillon cubes
- 2 medium green peppers chopped
- 20 to 30 stuffed green olives sliced once
- 1 to 2 tsp curry powder
- 1 c mayonnaise
Directions
- Marinate artichoke hearts in vinegar and oil for 4 to 6 hours drain and reserve liquid