Confetti Rice Salad
This simple gluten-free, veggie-packed salad is perfect for meal prep or feeding a crowd. It's rice + a ton of diced vegetables and herbs, all tossed in a dijon-red wine vinaigrette. It's the type of salad that goes with everything. Recipe doubles well, is easily adaptable to tastes and saves well in the refrigerator for a few days. Recipe adapted from Silver Palate.
Servings: 6 -7 cups
Ingredients
Salad
- 4 cups cooked hot rice (Approximately 1 1/2 cups dry rice yields 4 cups cooked)
- 1/2 cup chopped red pepper
- 1/2 cup chopped yellow pepper
- 1/2 cup red onion diced (about 1/2 red onion)
- 3 scallions white and green parts, sliced
- 1 shallot diced (about 1/4 cup)
- 1/2 10 oz pkg frozen petite peas de-thawed (about 1 cup)
- 1/3 - 1/2 cup steamed asparagus cut into 1 inch pieces
- 1/3 - 1/2 cup fresh green beans cut into 1 inch pieces
- 1/2 cup currants optional but adds an nice and unexpected touch of sweetness
- 1/4 cup black olives diced
- 1/8 cup parsley chopped (I've made it with both curly and flat leaf parsley)
- 1/4 cup fresh dill chopped
Dressing (makes 1 cup -- you may not need it all so save the rest for a salad)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon cane sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Rice
- If you haven't made rice, do so now in whatever method you prefer. We use both a multipot and basic water and rice boil according to package.
If you haven't steam asparagus, so do now too.
- Takes about 3-5 minutes until tender crisp
Dressing
- Combine ingredients in a small bowl or liquid measuring cup and whisk until well combined.
Salad
- Place cooked rice (while still warm) in a large bowl. Pour 1/2 cup dressing over rice and stir to combine.
- Add veggies and toss to combine.
- Taste and add additional dressing, salt or pepper to taste.
- Serve immediately or store in a sealed container in the refrigerator. Stays well in refrigerator for several days and can be enjoyed cold, at room temperature or warm.
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Looks wonderful. Making it with Quinoa. Thanks for the super recipe. We all need to eat more of this kind of food.
Thank you! I bet it will taste great with quinoa! Let me know how it works out!
This was an absolute refreshing salad. I followed recipe to the letter the first time. Second time I made it with tricolored orzo and added sliced perrerocini peppers. Third time I made salad with Israeli couscous and added dried cranberries. All three a super, tasty hit. Keep these fantastic recipes coming.
Happy you love it so much! Thank you!
Happy you love it so much! Thank you!
Love it! Any idea how it could be served as an appetizer? Maybe in a lettuce cup? Hoping to avoid using utensils 🤔