Best Savory Confetti Rice Salad Recipes

Confetti Rice Salad image

Provided by Jacquelyn Horne

Categories Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups arborio rice, cooked
1/2 English cucumber, peeled & cut into 1/4-inch cubes
1 cup carrot sticks
1 cup frozen tiny peas
2 tablespoons yellow bell peppers, cut into 1/4-inch pieces
4 ounces pimiento, drained
1/2 cup prepared Italian dressing
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 leaf lettuce, washed & drained
carrot curls (optional)

Steps:

Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.
To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.

Nutrition Facts : Calories 206.6, Fat 4.5, SaturatedFat 0.7, Sodium 341, Carbohydrate 37.4, Fiber 2.7, Sugar 4.4, Protein 3.9

Confetti Rice Salad image

Provided by ChandraSoleil

Categories Brown Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 16

Steps:

Drain the corn and toss with the rice. Drain and rinse the chickpeas and add to the mixture. Mince the jalapeno, cut the red bell pepper, red onion and cucumber to a 1/2 inch dice and add to the salad. Finely chop the cilantro, zest and juice the lemon and whisk in the olive oil and spices and toss into the salad. Salt and pepper to taste.

Nutrition Facts : Calories 258.9, Fat 10.5, SaturatedFat 2.6, Cholesterol 8.3, Sodium 275.2, Carbohydrate 38, Fiber 5.6, Sugar 3.1, Protein 7.1

Savory Confetti Rice Salad image

Provided by Ellen Fourroux

Time 1h25m

Number Of Ingredients 11

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.