Curry Artichoke Rice Salad

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1 cup basmati rice

2 tbsp butter (can substitute olive oil)

1 tsp cumin seeds

1 1/2 cup chicken broth

1 large jar (14.75 oz) marinated artichoke hearts, drained and chopped (about 1 1/2 cups)*

slivered almonds, toasted

1 recipe curry mayonnaise

1 medium red bell pepper, chopped (optional)

1/4 cup chopped parsley (optional)

1 x egg yolk

1 1/2 tsp fresh lemon juice

1 tsp white wine vinegar

1/4 tsp dijon mustard

1/2 tsp salt

3/4 cup canola oil

1 tbsp curry powder

1 tsp brown sugar

1/8 tsp cayenne pepper

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