Gluten-Free Curried Rice Salad
Servings: 6 servings
Calories: 354kcal
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
Calories: 354kcal | Carbohydrates: 55g | Protein: 6g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 1437mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg