SAVORY CONFETTI RICE SALAD

Savory Confetti Rice Salad image

Provided by Ellen Fourroux

Time 1h25m

Number Of Ingredients 11

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6 c cooked cold white rice
6 stalk(s) green onions, sliced. slice the whole stalk, both white and green
3 clove garlic, chopped
1 small yellow or orange bell pepper, chopped
1 small jar diced pimientos
1 small can sliced black olives
2 c sour cream (may use light if you wish)
1 c mayonaise (regular only)
3 Tbsp lemon juice
salt and pepper to taste
paprika and tumeric to sprinkle on top

Steps:

1. Prepare this dish the day BEFORE you plan to serve it so the flavors will "marry". Make sure your rice is cold when adding the rest of the ingredients.
2. Cook rice to equal 6 cups cooked. Place in fridge to become cold. (Best to leave in pot to do this step)
3. In a large bowl, add green onions,garlic, bell pepper,pimientos,olives,and lemon juice. Stir gently. You may do this step the night before, if you wish.
4. Add cold rice to the mixture, breaking up rice gently with a fork so there are no clumps.
5. Add sour cream,and mayo. Stir gently with large spoon. Add salt and pepper to taste.
6. Prepare a bundt mold by oiling or spray with cooking spray. Pack all of the rice mixture into bundt mold, packing gently but firmly. It will fill the mold to the top. Cover with plastic wrap and refrigerate overnight until ready to unmold.
7. To unmold: Have ready a round serving platter. Fill a dishpan with hot water. Carefully lower mold into water almost to the rim and hold for a minute. Remove from water, place platter over mold and flip over. Mold should release with ease after a couple of jiggles. Sprinke lightly with paprika and tumeric for decoration.
8. I usually garnish this with a few rolled up slices of turkey, cherry tomatoes in the center, and romaine and tomatoes around the edge.