Curried Artichoke And Almond Rice Salad Recipe

About this recipe

This gluten-free dinner salad combines the nutty crunch of almonds, the sweetness of golden raisins, and the tangy flavor of artichokes, all brought together with a creamy curry dressing. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 1kg 1kg Green Pepper
• 395G Heinz Mayonnaise 395g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Forest Whole Foods Organic White Quinoa
• 1 Kg Dried Apricots, 1Kg
• 1 Kg Pariani Italian Lara Walnuts, 1Kg
• 1 Bunch Spring Onions 1 Bunch
• - Fresh British Roasting Chicken
• - Jalpur Curry Powder
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 180G Capote Capers In Salted Water, 180G

Instructions

1. 1. Cook 1 package of gluten-free chicken-flavored rice according to the package instructions, omitting butter. Let it cool slightly.
2. 2. While the rice is cooking, chop 1 green onion and dice 1/2 green pepper. Drain 2 jars of artichoke hearts, reserving the liquid, and chop the artichokes into bite-sized pieces.
3. 3. In a small bowl, mix 1/3 cup mayonnaise with 3/4 teaspoon curry powder and 2 tablespoons of the reserved artichoke liquid until smooth.
4. 4. In a large mixing bowl, combine the cooked rice, chopped green onion, diced green pepper, and chopped artichokes. Add 1/2 cup golden raisins and 1/2 cup sliced almonds.
5. 5. Pour the curry mayonnaise dressing over the rice mixture and toss gently to combine. Adjust seasoning with salt and pepper if needed.
6. 6. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy your gluten-free curried artichoke and almond rice salad!