Holiday Confetti Rice Salad
|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|
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.