Artichoke Rice Salad

Artichoke Rice Salad is a side dish that serves 8. Watching your figure? This gluten free and dairy free recipe has 317 calories, 3g of protein, and 23g of fat per serving. For 51 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 217 people found this recipe to be flavorful and satisfying. It is brought to you by Go Dairy Free. A mixture of bouillon, chives, marinated artichoke hearts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 20 minutes. Overall, this recipe earns a not so awesome spoonacular score of 28%. If you like this recipe, take a look at these similar recipes: Artichoke and Rice Salad, Artichoke-Rice Salad, and Artichoke Rice Salad.

Servings: 8

Preparation duration: 20 minutes

 

Ingredients:

1 teaspoon bouillon paste (I use Better Than Bouillon Organic Chicken or Vegetable Base)

¼ cup chives, snipped

4 cups cooked rice, cooled—I used jasmine rice this time, but brown rice is good, too.

½ teaspoon curry powder

1 jar marinated artichoke hearts, OR 1 can artichoke hearts plus 1 teaspoon Italian seasoning, 1 teaspoon balsamic vinegar and 1 tablespoon olive oil

1 cup mayonnaise or vegannaise (for vegan and egg-free)

½ cup water

Equipment:

casserole dish

whisk

bowl

Cooking instruction summary:

Drain the artichokes, reserving the marinade if using marinated artichoke hearts.Gently chop the artichoke hearts and set aside.In a casserole dish or serving bowl, whisk together the mayonnaise, curry powder, water, bouillon paste, and reserved artichoke marinade. If you are using plain canned artichoke hearts, add the Italian seasoning, balsamic vinegar, and olive oil instead of the artichoke marinade.Add the chopped artichoke hearts and chives and stir.Add the cooled rice, crumbling any lumps with your fingers.Stir until combined.Keep chilled until serving.

 

Step by step:


1. Drain the artichokes, reserving the marinade if using marinated artichoke hearts.Gently chop the artichoke hearts and set aside.In a casserole dish or serving bowl, whisk together the mayonnaise, curry powder, water, bouillon paste, and reserved artichoke marinade. If you are using plain canned artichoke hearts, add the Italian seasoning, balsamic vinegar, and olive oil instead of the artichoke marinade.

2. Add the chopped artichoke hearts and chives and stir.

3. Add the cooled rice, crumbling any lumps with your fingers.Stir until combined.Keep chilled until serving.


Nutrition Information:

Quickview
552k Calories
7g Protein
23g Total Fat
75g Carbs
5% Health Score
Limit These
Calories
552k
28%

Fat
23g
36%

  Saturated Fat
3g
23%

Carbohydrates
75g
25%

  Sugar
0.87g
1%

Cholesterol
11mg
4%

Sodium
266mg
12%

Get Enough Of These
Protein
7g
14%

Manganese
1mg
51%

Vitamin K
48µg
46%

Selenium
14µg
21%

Phosphorus
113mg
11%

Copper
0.21mg
11%

Vitamin B5
0.99mg
10%

Vitamin B6
0.16mg
8%

Vitamin B3
1mg
7%

Zinc
1mg
7%

Vitamin E
1mg
7%

Fiber
1g
7%

Vitamin C
5mg
6%

Magnesium
24mg
6%

Vitamin A
286IU
6%

Iron
1mg
6%

Vitamin B1
0.07mg
5%

Calcium
34mg
3%

Potassium
117mg
3%

Vitamin B2
0.05mg
3%

Folate
10µg
3%

covered percent of daily need
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Food Trivia

A cluster of bananas id formerly called a ‘hand’. Along that theme, a single banana is called a ‘finger’.

Food Joke

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