Confetti Rice Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Confetti Rice Salad Recipe). This confetti rice salad recipe might appear to require lots of slicing and dicing, but truth be told, all the veggies can probably be prepped in less than 15 minutes. In fact, this would be a great recipe to set your benchmark, and then see how you improve over time. Or, just use a food processor to chop everything. Either way, this make-ahead dish will enliven any celebration with its delightful colors.

Brief

Prep 30 mins

Cook: 40 mins

Additional: 4hrs

Total: 5hrs10 mins

Servings: 12

Yield: 12 servings

Confetti Rice Salad Recipe

Ingredients

2 cups long-grain white rice

1 teaspoon kosher salt

2 tablespoons olive oil

3 cups boiling water

3 carrots

peeled

½ cup green beans

½ cup frozen green peas

thawed

¼ cup sliced green onions

¼ cup diced red onion

2 large red bell peppers

diced

1 large orange bell pepper

diced

2 teaspoons kosher salt

or more to taste

1 pinch cayenne pepper

or to taste

¾ cup sherry vinegar

divided

¾ cup olive oil

divided

¼ cup chopped fresh dill

¼ cup chopped Italian parsley

Salad

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine rice salt and olive oil in a baking dish. Stir to coat rice completely. Pour in boiling water. Cover tightly with aluminum foil.

Step 3

Bake in the preheated oven until rice is tender about 35 minutes.

Step 4

Let rest covered for 10 minutes. Fluff rice with a fork until no large clumps remain. Let cool until barely warm and almost room-temperature.

Step 5

Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Slice carrots into long matchsticks. Boil carrots and green beans until beans are bright green 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice vegetables.

Step 6

Transfer rice to a large mixing bowl. Add carrots green beans peas onions and bell peppers. Season with salt and cayenne. Pour in 1/2 cup vinegar and 1/2 cup oil. Mix thoroughly. Cover with plastic wrap and refrigerate to let flavors blend 4 to 24 hours.

Step 7

Taste and season salad with more salt as needed. Pour in remaining vinegar and oil. Add dill and parsley and mix well. Let salad warm up slightly before serving if desired.

Nutritional Information

Confetti Rice Salad Recipe

Servings Per Recipe:12

Calories: 284

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 30.9g 10%

Dietary Fiber: 2.2g 9%

Sugars: 3.1g

Fat: 16.2g 25%

Saturated Fat: 2.3g 11%

Vitamin A Iu: 4227.1IU 85%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.2mg 12%

Vitamin C: 65.2mg 109%

Folate: 99mcg 25%

Calcium: 29.5mg 3%

Iron: 2mg 11%

Magnesium: 19.5mg 7%

Potassium: 224.4mg 6%

Sodium: 535.2mg 21%

Thiamin: 0.2mg 23%

Calories From Fat: 145.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.