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Gluten-Free Curried Rice Salad


Serves 4-6
2 cups gluten free chicken broth
1 cup long grain white rice
2 tsp curry powder
⅓ cup mayonnaise
1 cup Pastene quartered and marinated artichoke hearts plus 1 Tbsp of the marinade
1 cup Pastene Giardiniera, chopped
2 large green onions, sliced
¼ cup fresh flat leaf parsley, chopped
fine sea salt and ground black pepper to taste


Prep time: 15 minutes | Cook time: 25 minutes | Chill time: 60 minutes

  • 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.
  • Just before serving, stir in the parsley and season to taste with salt and pepper.

Recipe by Gluten Free and More Magazine

Product Used

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