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Artichoke Rice Salad

This easy summer salad is a riff on a Southern classic. If I have them on hand, I use marinated artichokes as a shortcut, but I've included an equally delicious option with plain canned artichokes.
 
Ingredients
  • 1 jar marinated artichoke hearts OR 1 can artichoke hearts + 1 teaspoon Italian seasoning, 1 teaspoon balsamic vinegar and 1 tablespoon olive oil
  • 1 cup mayonnaise or vegan mayo (like Vegenaise)
  • ½ teaspoon curry powder
  • ½ cup water
  • 1 teaspoon bouillon paste (see Bouillon Notes below)
  • ¼ cup chives, snipped
  • 4 cups cooked rice, cooled (I use jasmine rice, but brown rice is also good)
 
Instructions
  1. Drain the artichokes, reserving the marinade if using marinated artichoke hearts.
  2. Gently chop the artichoke hearts and set aside.
  3. 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.
  4. Add the chopped artichoke hearts and chives and stir.
  5. Add the cooled rice, crumbling any lumps with your fingers.
  6. Stir until combined.
  7. Keep chilled until serving.
 
Notes
Bouillon Notes: I use Better Than Bouillon Organic Chicken or Vegetable Base. Their non-organic base contains milk. For gluten-free, use a gluten-free brand, like Edward & Sons or Orrington Farms.
 
By Sarah Hatfield - Godairyfree