Best Savory Confetti Rice Salad Recipes

TEXAS CONFETTI RICE SALAD

Texas Confetti Rice Salad image

A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!-Linda Morten, Somerville, TX

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 18

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2-1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 medium ripe avocado, peeled and cubed

Steps:

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely., Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

Nutrition Facts : Calories 426 calories, Fat 23g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

SAVORY CONFETTI RICE SALAD

Savory Confetti Rice Salad image

I found this recipe about 25 years ago and decided it looked too "green and white". I tweaked it and the result is beautiful to look at and yummy. Sorry, I have no way to post a picture, but after reading this I'm sure your imagination will fill in the rest! This looks like alot of steps but it is really easy! I just make the...

Provided by Ellen Fourroux

Categories Other Salads

Time 1h25m

Number Of Ingredients 11

Ingredients

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.

CONFETTI RICE SALAD

Confetti Rice Salad image

Make and share this Confetti Rice Salad recipe from Food.com.

Provided by Jacquelyn Horne

Categories Rice

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

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

Confetti Rice image

This is a very good low-fat recipe. Diced sweet red and green pepper--along with green peas and fresh parsley--add bright color to the simple rice dish. --Dorothy Bayes of Sardis, Ohio

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup uncooked long grain rice
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1/2 cup diced sweet red pepper
1/2 cup diced green pepper
1/2 cup frozen green peas, thawed
2 tablespoons minced fresh parsley

Steps:

In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

Nutrition Facts :

SAVOURY RICE SALAD

Savoury Rice Salad image

This is my favourite salad for potlucks and barbecues. Don't be turned off by the unusual combination of ingredients - the different flavours and textures make for a delicious, unique, and beautiful salad. The original recipe called for chicken, but I use cashews for a vegetarian dish that's great as a side or main. Almonds, sunflower seeds, or shrimp for those who eat seafood may also be added. This tastes even better on day 2, when the flavours have mingled and mellowed.

Provided by Lumberjackie

Categories Rice

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) box Uncle Bens wild rice, with seasonings (instead, I use 3/4-1 cup of mixed brown and wild rice and add a vegetarian bouillon cube while cook)
3 -4 green onions, sliced (with some of the green leafy part)
3 stalks celery, sliced
1 green pepper, chopped
1 bunch broccoli, separated into small floret pieces
1 cup fresh mushrooms, sliced
cashews
1/2 cup vegetable oil
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon curry powder (or more)

Steps:

Cook the rice according to product directions.
Prepare the dressing.
Mix the rice and vegetables together. Add the dressing and stir gently.
Refrigerate to allow the salad to marinate, stirring 2-3 times. I generally allow several hours for this step and never marinate for less than 1 hour.