Basmati Rice Confetti Salad Recipes

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CONFETTI RICE SALAD



Confetti Rice Salad image

Provided by Andrea

Categories     Salad

Number Of Ingredients 14

2 tablespoons granulated sugar (or palm sugar)
3 tablespoons gluten-free rice vinegar
1/4 teaspoon ground white pepper
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
2 cups cooked rice (chilled, leftover jasmine or brown rice is great)
4 ounces canned diced pimientos (drained)
1 green bell pepper (diced)
3 scallions (thinly sliced)
1 cup frozen corn kernels (thawed)
1 cup cooked kidney or black beans (drained)
1/2 cup julienned carrots
1/4 cup toasted slivered almonds or pine nuts (for garnish)
cilantro leaves (for garnish)

Steps:

  • Combine sugar, rice vinegar, pepper, and salt in jar. Screw on the lid tightly and shake well. Let it sit for about 30 minutes at room temperature to ensure that the sugar and salt dissolve completely. Add the olive oil and shake again to mix it well.
  • Stir together rice, pimientos, bell pepper, scallions, corn, and beans in a medium bowl.
  • Toss the vinaigrette with the rice salad, then garnish and serve.

Nutrition Facts : Calories 338 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Sodium 512 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

CONFETTI RICE SALAD



Confetti Rice Salad image

A versatile salad using vegetables, beans, corn, peppers, and brown rice. You can dress it up or down depending on what's in your vegetable bin. A real hit at parties and so different from salads made from pasta, potatoes or slaw. I cook a double recipe of brown rice for a weeknight dinner using turmeric for color and save the rest for a weekend salad..

Provided by ChandraSoleil

Categories     Brown Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 1/2 cups cooked brown rice
1 (15 ounce) can corn
1 (15 ounce) can chickpeas
1 jalapeno pepper
1/2 red bell pepper
1/2 red onion
1/2 cucumber
1/2 cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cardamom
1/2 cup feta cheese
1 lemon
1/4 cup olive oil
salt
pepper

Steps:

  • Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.

Nutrition Facts : Calories 258.9, Fat 10.5, SaturatedFat 2.6, Cholesterol 8.3, Sodium 275.2, Carbohydrate 38, Fiber 5.6, Sugar 3.1, Protein 7.1

CONFETTI RICE SALAD



Confetti Rice Salad image

Make and share this Confetti Rice Salad recipe from Food.com.

Provided by Jacquelyn Horne

Categories     Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups arborio rice, cooked
1/2 English cucumber, peeled & cut into 1/4-inch cubes
1 cup carrot sticks
1 cup frozen tiny peas
2 tablespoons yellow bell peppers, cut into 1/4-inch pieces
4 ounces pimiento, drained
1/2 cup prepared Italian dressing
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 leaf lettuce, washed & drained
carrot curls (optional)

Steps:

  • Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.
  • To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.

Nutrition Facts : Calories 206.6, Fat 4.5, SaturatedFat 0.7, Sodium 341, Carbohydrate 37.4, Fiber 2.7, Sugar 4.4, Protein 3.9

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