Artichoke Rice Salad


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.

Curry Artichoke Rice Salad

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.

My latest makeover 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!

Special Diet Notes & Options: Artichoke Rice Salad

This recipe is naturally dairy-free / non-dairy, egg-free (with vegan mayo), gluten-free, peanut-free, tree nut-free, vegan (with the vegan mayo and veggie bouillon), and vegetarian.

Note that mayonnaise is naturally dairy-free – it is an emulsion of eggs and oil, often with some additives. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?.

This artichoke rice salad is easily soy-free, too. Just keep an eye on the mayonnaise you purchase, as some use soybean oil. There are soy-free vegan mayo options, too – just read the label!

Artichoke Rice Salad
Prep time
Total time
Serves: 8 servings
  • 1 jar marinated artichoke hearts, OR 1 can artichoke hearts plus 1 teaspoon Italian seasoning, 1 teaspoon balsamic vinegar and 1 tablespoon olive oil
  • 1 cup mayonnaise or vegannaise (for vegan and egg-free)
  • ½ teaspoon curry powder
  • ½ cup water
  • 1 teaspoon bouillon paste (I use Better Than Bouillon Organic Chicken or Vegetable Base)
  • ¼ cup chives, snipped
  • 4 cups cooked rice, cooled—I used jasmine rice this time, but brown rice is good, too.
  1. Drain the artichokes, reserving the marinade if using marinated artichoke hearts.
  2. Gently chop the artichoke hearts and set aside.
  3. 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.
  4. Add the chopped artichoke hearts and chives and stir.
  5. Add the cooled rice, crumbling any lumps with your fingers.
  6. Stir until combined.
  7. Keep chilled until serving.

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at, and an intern at Mister Rogers’ Neighborhood.


  1. Let’s have more overhauls of those southern staples that call for cream of anything soup. I can’t enjoy my Grandmother’s Sunday favorites anymore. This was one though! Thanks. This salad is also served beutifully in a halved avocado.

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