How to Make Confetti Rice Salad - A Step-by-Step Guide

If you're looking for a light and colorful dish to serve at your next gathering, then this Confetti Rice Salad recipe is just what you need. Packed with a variety of fresh vegetables, this salad is not only pleasing to the eyes, but also to the taste buds. The combination of flavors and textures in this salad make it a perfect side dish for any meal.

One of the best things about this Confetti Rice Salad is that it's easy to make and can be prepared in advance, making it ideal for potl...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 10 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine rice, salt, and olive oil in a baking dish. Stir to coat rice completely. Pour in boiling water. Cover tightly with aluminum foil.
  • Bake in the preheated oven until rice is tender, about 35 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • Nutrition

    284 cal.

    • Total Fat: 16g
    • Saturated Fat: 2g
    • Sodium: 535mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 3g
    • Vitamin C: 65mg
    • Calcium: 30mg
    • Iron: 2mg
    • Potassium: 224mg