Rice Salad

1. 1

   Cook rice and turn into large bowl.

2. 2

   Remove artichoke hearts, cut into halves or thirds.

3. 3

   Reserve.

4. 4

   To marinade in jar, add the oil, vinegar and mustard.

5. 5

   Cover jar and shake to blend.

6. 6

   With a fork, stir into hot rice.

7. 7

   Cool to room temperature.

8. 8

   To rice mixture, add artichoke, tuna, pepper and scallions and toss well. Serve at room temperature or chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.