This creamy, dairy-free artichoke rice salad is a favorite recipe in my household, and it’s also an easy ‘Kids Can Cook’ recipe. We enjoy it as a side, take it to potlucks, and even turn it into a main dish sometimes. I’ve included tips for adapting it to various demands and dietary needs.
Mama’s Artichoke Rice Salad is a Dairy-Free Family Favorite
I have a casserole addiction. The creamier the better. Potluck church dinners? Heaven on earth. Broccoli casserole, hash brown casserole, Turkey Tetrazzini, you name it. I love them all.
You see where this is going, don’t you? Enter my beautiful, dairy-allergic child to break my canned cream of mushroom soup reliance. Now I enjoy making dairy-free versions of recipes that used to require opening a can and tearing open a package.
One of my top makeovers to date involves an artichoke rice salad. A popular Southern version of this summertime staple involves a package of Rice a Roni, among other things. My version uses items you probably have in your cupboard for a dairy-free side that’s perfect for lunch boxes or your next family gathering, and is fun to make with kids!
Make it a Meal
For a simple lunch, you can add canned chickpeas, tuna, salmon, or chicken to this artichoke rice salad. It’s also a great way to use up leftover rotisserie chicken or cubed cooked chicken breast.
Special Diet Notes: Artichoke Rice Salad
This recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, peanut-free, nut-free, optionally soy-free, optionally vegan, and optionally vegetarian.
Regular mayonnaise is naturally dairy-free. It’s an emulsion of eggs and oil. If you confuse eggs with dairy, see this post: Are Eggs Dairy?. If you need egg-free, use the vegan mayo option.
- 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)
- Drain the artichokes, reserving the marinade if using marinated artichoke hearts.
- Gently chop the artichoke hearts and set aside.
- 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.
- Add the chopped artichoke hearts and chives and stir.
- Add the cooled rice, crumbling any lumps with your fingers.
- Stir until combined.
- Keep chilled until serving.