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Here is a family recipe that I have recently revised to be sure there is
no hidden gluten.  I hope you enjoy it as much as my family does.  We
had it with our non-glazed honey-baked ham for Easter dinner.  I found
that marinating my own canned artichokes felt safer than wondering about
the vinegar in the marinated kind.  Tastes the same.

BARFIELD RICE SALAD   (GF)       1998

4 cups GF chicken broth
1 cup chopped green onions
2  cups uncooked rice
1/2 cup chopped parsley
1/2 cup buttermilk
1 cup chopped red, yellow or green bell pepper
1/2 cup GF mayonnaise
1  16 oz. can artichoke hearts, water packed
1/2  tsp. Pepper (to taste)
1/2 cup or less, chopped dill
olive oil and GF vinegar

Marinate the artichokes.  (The store brands of marinated artichokes list
vinegar, so I avoid them)
Pour off the water from artichokes.  Chop to size you like in a salad.
I use kitchen shears.  Put in container, add a little olive oil and GF
vinegar, little salt and pepper.  Cover and shake.  Refrigerate for a
while or overnight.

Cook rice in chicken broth.  I use an electric rice cooker.  Let cool a
little.

Meanwhile, mix up dressing.  Stir buttermilk and mayonnaise together.
Add pepper.

Chop parsley, dill, bell peppers, and green onion to size you like.  Can
use a food processor, but I prefer a knife, so they are the size I want.

Pour off the oil from the artichokes, and add to the chopped
vegetables.  Fluff up the rice a little, and add the dressing, then the
vegetables.  Stir carefully, so you don’t make mush out of it.
Refrigerate if you have time.

Serve cool, in a glass bowl, with lettuce leaves lining it.  Very
pretty.