Gluten-Free Curried Rice Salad
Published Jul 17, 2021
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This Gluten-Free Curried Rice Salad recipe is a great make-ahead salad for BBQs, potlucks, and get-togethers. It’s different than your typical go-to pasta salad or potato salad in that it is made with rice (obviously) but also in the ingredients used, like curry powder, artichoke hearts, and giardiniera.
I used Pastene’s quartered and marinated artichoke hearts and their giardiniera. If you’ve never had or heard of giardiniera, it’s a flavorful blend of cauliflower, red pepper strips, carrots, celery, manzanilla olives, and golden pepperoncini. It’s perfect for salads, appetizers, and more.
I cooked my rice in chicken broth, but if you’re vegetarian you can use vegetable broth instead.
Check out more gluten-free salad recipes.
Gluten-Free Curried Rice Salad
Ingredients
- 2 cups gluten free chicken broth
- 1 cup long grain white rice
- 2 teaspoons curry powder
- 1/3 cup mayonnaise
- 1 cup Pastene quartered and marinated artichoke hearts , plus 1 tablespoon of the marinade
- 1 cup Pastene Giardiniera, , chopped
- 2 large green onions, , sliced
- ¼ cup fresh flat leaf parsley, , chopped
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
Instructions
- Bring the chicken broth to a boil and cook the rice in it according to the package directions. Let cool, put into a large mixing bowl and fluff with a fork.
- Sprinkle the curry powder over the rice and mix it in with a fork. Add the mayonnaise, artichoke hearts and marinade, giardiniera, and green onions. Toss well with a fork to mix. Cover and refrigerate for at least 1 hour or up to 48 hours.
- Just before serving, stir in the parsley and season to taste with salt and pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
