Gluten Free Italian Rice Salad
Substitute dried herbs for the fresh ones by cutting each amount in half.
Ingredients
- 3 cups cooked white rice about 1 cup uncooked rice, cook according to directions
- 1 cup chopped red bell pepper
- 16 oz. jar marinated artichoke hearts chopped
- ⅓ cup diced red onion
- ½ cup dried cranberries such as Craisins
- 2 Tbs capers drained
- ¼ cup canola or vegetable oil
- ¼ cup white wine vinegar
- 2 garlic cloves minced
- ¼ cup chopped Italian flat parsley
- 1 Tbs chopped fresh dill
- 1 Tbs chopped fresh basil
- 1 Tbs chopped fresh oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Prepare rice according to package directions and allow to cool until slightly warm. In a large bowl, combine rice and remaining ingredients and toss to combine. You can serve the rice slightly warm, or refrigerate until ready for use.