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Holiday Confetti Rice Salad

Healthy.Eater's picture
Ingredients
  White wine vinegar 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Chicken stock/Low sodium chicken broth 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Hot cooked rice 3 Cup (48 tbs)
  Carrot 1 Large, peeled and grated to 1 cup
  Cucumber 1 Medium, peeled, seeded, and diced to 1 cup
  Sweet green pepper 1 Medium, cored, seeded, and diced to 3/4 cup
  Red onion 1 Small, finely chopped to 1/2 cup
  Minced parsley 2 Tablespoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Rice
Interest: 
Healthy

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