Confetti Rice Salad

Name: Confetti Rice Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: World Cuisine, American
Ingredients: 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); 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

Prep:20minCook:15min

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.

Updated at: Mon, 09 Dec 2024 08:52:18 GMT