1/2 cup veggie/chicken stock
6 cups "riced" cauliflower
1 tsp curry powder
salt and pepper to taste
5 green onions, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3 (6.5 ounce) jars marinated artichoke hearts, chopped
1 cup Spectrum Organic Mayo
1/4 cup chopped parsley
Combine chicken stock and cauliflower rice in a medium saucepan. Cook until tender, about 3 minutes. Then drain any excess liquid.
In a small bowl, mix together artichoke marinade, mayonnaise, and curry powder. Season to taste with salt and pepper. Set aside.
In a large bowl, combine artichoke hearts, green onions, green bell pepper, parsley, and celery. Mix in "rice", then mix in reserved marinade mixture. Cover and chill overnight. Serve cold. Makes 12 servings.
NUTRITIONAL COMPARISON (per serving):
Traditional Artichoke Rice Salad = 468 calories, 31.6 carbs, 1.1g fiber (30.5 effective carbs)
"Healthified" Rice Salad = 192 calories, 10.8 carbs, 8.1g fiber (2.7 effective carbs)
