<<Disclaimer: Verify this information before applying it to your situation.>>

Here is a family recipe that I have recently revised to be sure thereis
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, waterpacked
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 Iwant.

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.
jody hoag