This creamy artichoke rice salad is a new favorite in the Hatfield household, and it’s also prized as a Kids Can Cook Recipe. Enjoy it as a side, take it to potlucks, or make it a main with some of our tips below.
Mama’s Best Artichoke Rice Salad is Simply Dairy-Free & Gluten-Free
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.
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!
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.
Note that regular mayonnaise is naturally dairy-free. It’s an emulsion of eggs and oil. If you confuse eggs with dairy, you are not alone. See this post: Are Eggs Dairy?. If you are vegan or don’t eat eggs, feel free to use vegan mayo.
- 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.
- 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.