Confetti Rice Salad Recipe
This Confetti Rice Salad looks feels and tastes great all at the same time. What else one can ask for? Get all set to serve Confetti Rice Salad as a Side Dish today. Vegetable is the key ingredient in Confetti Rice Salad. Trust me, you must try this Confetti Rice Salad recipe.
Ingredients
For the dressing:
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grated lemon rind
1/4 teaspoon each salt and black pepper
1/4 cup Chicken Stock or low-sodium chicken broth
1 tablespoon olive oil
For the salad:
3 cups hot cooked rice
1 large carrot, peeled and grated
1 medium-size cucumber, peeled, seeded, and diced
1 medium-size sweet green pepper, cored, seeded, and diced
1 small red onion, finely chopped
2 tablespoons each snipped fresh dill and minced parsley
Directions
1. To prepare the dressing: In a small bowl, whisk together the vinegar, mustard, lemon rind, salt, and pepper.
Whisk in the stock and olive oil or put all the ingredients in a small jar with a tight-fitting lid and shake until well blended.
2 To prepare the salad: In a large bowl, combine the rice, carrot, cucumber, pepper, onion, dill, and parsley.
Add the dressing and toss to combine.
Cover the bowl with plastic food wrap and chill for at least 2 hours before serving.
Will keep, refrigerated, for up to 2 days.
Whisk in the stock and olive oil or put all the ingredients in a small jar with a tight-fitting lid and shake until well blended.
2 To prepare the salad: In a large bowl, combine the rice, carrot, cucumber, pepper, onion, dill, and parsley.
Add the dressing and toss to combine.
Cover the bowl with plastic food wrap and chill for at least 2 hours before serving.
Will keep, refrigerated, for up to 2 days.
