|2 cups||gluten free chicken broth|
|1 cup||long grain white rice|
|2 tsp||curry powder|
|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