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:
covered percent of daily need
