Name: Curried Rice Salad
Prep time: 15 min
Cook time: 25 min
Total time: 100 min
Ingredients: 470 ml gluten free chicken stock; 185 g long grain white rice; 2 teaspoons curry powder; 80 ml mayonnaise; 200 g quartered and marinated artichoke hearts, (plus 1 tablespoon of the marinade, from a jar or tin); 235 g pickled vegetables (, chopped); 2 spring onions (, sliced); 15 g fresh flat leaf parsley (, chopped); Fine sea salt (, to taste); Freshly ground black pepper (, to taste)

Curried Rice Salad

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

6 servings

1 40

What you'll need

470 ml gluten free chicken stock
185 g long grain white rice
2 teaspoons curry powder
80 ml mayonnaise
200 g quartered and marinated artichoke hearts, plus 1 tablespoon of the marinade, from a jar or tin
235 g pickled vegetables , chopped
2 spring onions , sliced
15 g fresh flat leaf parsley , chopped
Fine sea salt , to taste
Freshly ground black pepper , to taste

Method:

Bring the chicken stock 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, pickled vegetables, and spring 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

N/A

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