Best Confetti Basmati Rice Recipes

Basmati Rice Confetti Salad image

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 18

1-1/2 cups uncooked basmati rice
1 can (15-1/4 ounces) whole kernel corn, drained
8 green onions, chopped
1 medium tomato, chopped
1 medium green pepper, chopped
1 medium red onion, chopped
1/4 cup slivered almonds
1/4 cup golden raisins
1/4 cup dried cranberries
1/4 cup minced fresh parsley
DRESSING:
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook rice according to package directions. Remove from heat; cool completely., In a large bowl, combine vegetables, almonds, raisins, cranberries and parsley; stir in rice. In a small bowl, whisk dressing ingredients until blended. Pour dressing over rice mixture; toss to coat. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Nutrition Facts :

Confetti Basmati Rice image

Categories Rice

Number Of Ingredients 10

1 cup brown basmati rice, well rinsed
1/4 cup raw or toasted pumpkin seeds
2 cups water or broth (no-sodium-added vegetable or chicken broth)
pinch pinch salt
1/2 red pepper, diced into squares
1/2 yellow or orange pepper, diced into squares
1/4 cup flat leaf parsley or cilantro, washed and coarsely chopped
1 bunch green onion stalks, diced into half-inch pieces, bulbs removed
1/2 zest from half a lime or lemon
2 tablespoons fresh squeezed lime (about 1 lime) or lemon juice (about half a lemon)

Steps:

Add the rice, seeds water or broth, and salt to a medium saucepan with a tight-fitting lid. (You can also use same proportions in a rice cooker, set for brown rice.)
Bring to a boil and stir once.
Reduce the heat to low, cover, and simmer for about 50 minutes.
Remove from heat without removing lid.
Allow fro sit covered for 10 minutes.
While the rice is resting, core and seed the peppers.
Dice them into small, half-inch squares.
Clean and chop the cilantro and free onion stalks.
Zest the lemon or lime, cut it, and squeeze the juice.
Fold all ingredients gently into the rice until well-combined.