Holiday 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 cup)
1 medium-size cucumber, peeled, seeded, and diced (1 cup)
1 medium-size sweet green pepper, cored, seeded, and diced (3/4 cup)
1 small red onion, finely chopped (1/2 cup)
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.
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.
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