Ingredients
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 |
Directions
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
