Curried Rice Salad With Shrimp

6 servings

1 cup regular-cooking long-grain brown or white rice (see note)
1½ cups chicken broth or 1 (13to 14-ounce) can chicken broth
1/4 cup water
2 (6-ounce) jars marinated artichoke hearts, drained, each "heart" cut in half (reserve 1/3 cup marinade)
2 cups peeled deveined (tails removed) cooked very small or small shrimp
10 pimento-stuffed green olives, each cut in half crosswise
1/4 cup each chopped green pepper and sweet red and yellow pepper
1/4 cup thinly sliced green onion (include some green tops)
½ to 3/4 cup mayonnaise or reduced-fat or no-fat mayonnaise
½ teaspoon curry powder or to taste
Pinch of saffron (optional)
Salt and freshly ground black pepper to taste
1 head Bibb or Boston lettuce, core removed and divided into individual leaves
Sprigs of fresh cilantro for garnish
Favorite chutney as an accompaniment (optional)
In a large heavy saucepan, bring the first 3 ingredients to a boil over moderate heat; reduce heat, cover, and cook over low heat for 15 minutes, or until all liquid is absorbed. Drain well. Chill thoroughly in refrigerator. In a large bowl, combine chilled rice, shrimp, artichoke "hearts", olives, green, red, and yellow pepper, and green onion. In a small bowl, combine mayonnaise, curry powder, saffron, if desired, and reserved artichoke marinade, blending well. Spoon dressing over rice mixture, tossing gently but well to mix. Season with salt and pepper to taste. Cover and chill in the refrigerator for at least 1 hour. To serve, line a large salad bowl with crisp lettuce leaves; spoon rice mixture into bowl. Or, line individual salad plates with crisp lettuce leaves; evenly divide rice mixture onto salad plates. Garnish the large salad or individual salads with sprigs of cilantro. Accompany with favorite chutney, if desired. Serve immediately.