Confetti Rice Salad

Name: Confetti Rice Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups cooked, hot rice (Approximately 1½ cups dry rice yields 4 cups cooked); ½ cup chopped red pepper; ½ cup chopped yellow pepper; ½ cup red onion, diced (about ½ red onion); 3 scallions, white and green parts, sliced; 1 shallot,diced (about ¼ cup); ½ 10 oz pkg frozen petite peas, de-thawed (about 1 cup); ⅓ - ½ cup steamed asparagus, cut into 1 inch pieces; ⅓ - ½ cup fresh green beans, cut into 1 inch pieces; ½ cup currants (optional but adds an nice and unexpected touch of sweetness); ¼ cup black olives, diced; ⅛ cup parsley, chopped (I've made it with both curly and flat leaf parsley); ¼ cup fresh dill, chopped; ½ cup olive oil; ¼ cup red wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon cane sugar; ½ teaspoon salt; ½ teaspoon pepper

Instructions

Prep:20minCook:15min

This simple gluten-free, veggie-packed salad is perfect for meal prep or feeding a crowd. It's rice + a ton of diced vegetables and herbs, all tossed in a dijon-red wine vinaigrette. It's the type of salad that goes with everything. Recipe doubles well, is easily adaptable to tastes and saves well in the refrigerator for a few days. Recipe adapted from Silver Palate.

Updated at: Tue, 18 Jan 2022 02:16:36 GMT