Best 4 Confetti Rice Salad Recipes

Confetti rice salad is a vibrant and flavorful dish that is perfect for any occasion. It is a colorful and delicious side dish that is easy to make and can be tailored to your own personal taste. With its combination of fresh vegetables, herbs, and tangy dressing, confetti rice salad is a surefire hit at any gathering. Whether you are looking for a light and refreshing lunch or a hearty and satisfying dinner, confetti rice salad is the perfect choice.

Here are our top 4 tried and tested recipes!

CONFETTI RICE SALAD

Confetti Rice Salad image

This confetti rice salad recipe might appear to require lots of slicing and dicing, but truth be told, all the veggies can probably be prepped in less than 15 minutes. In fact, this would be a great recipe to set your benchmark, and then see how you improve over time. Or, just use a food processor to chop everything. Either way, this make-ahead dish will enliven any celebration with its delightful colors.

Provided by Chef John

Categories Salad Grains Rice Salad Recipes

Time 5h10m

Yield 12

Number Of Ingredients 17

Ingredients

2 cups long-grain white rice
1 teaspoon kosher salt
2 tablespoons olive oil
3 cups boiling water
3 carrots, peeled
½ cup green beans
½ cup frozen green peas, thawed
¼ cup sliced green onions
¼ cup diced red onion
2 large red bell peppers, diced
1 large orange bell pepper, diced
2 teaspoons kosher salt, or more to taste
1 pinch cayenne pepper, or to taste
¾ cup sherry vinegar, divided
¾ cup olive oil, divided
¼ cup chopped fresh dill
¼ cup chopped Italian parsley

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Combine rice, salt, and olive oil in a baking dish. Stir to coat rice completely. Pour in boiling water. Cover tightly with aluminum foil.
Bake in the preheated oven until rice is tender, about 35 minutes.
Let rest, covered, for 10 minutes. Fluff rice with a fork until no large clumps remain. Let cool until barely warm and almost room-temperature.
Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Slice carrots into long matchsticks. Boil carrots and green beans until beans are bright green, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice vegetables.
Transfer rice to a large mixing bowl. Add carrots, green beans, peas, onions, and bell peppers. Season with salt and cayenne. Pour in 1/2 cup vinegar and 1/2 cup oil. Mix thoroughly. Cover with plastic wrap and refrigerate to let flavors blend, 4 to 24 hours.
Taste and season salad with more salt as needed. Pour in remaining vinegar and oil. Add dill and parsley and mix well. Let salad warm up slightly before serving, if desired.

Nutrition Facts : Calories 284 calories, Carbohydrate 30.9 g, Fat 16.2 g, Fiber 2.2 g, Protein 3.3 g, SaturatedFat 2.3 g, Sodium 535.2 mg, Sugar 3.1 g

BASMATI RICE CONFETTI SALAD

Basmati Rice Confetti Salad image

My step-mom passed this recipe to me, and it's so simple to put together. We like this salad served cold, so I let it sit in the fridge for about a half hour, but it's also great served warm.

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 18

Ingredients

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 :

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.

Tips:

For the best flavor, use high-quality ingredients. This means using fresh vegetables, herbs, and spices.
If you don't have fresh lemon juice, you can use bottled lemon juice. However, fresh lemon juice will give your salad a brighter flavor.
If you're using canned beans, be sure to rinse and drain them before adding them to the salad.
Add the dressing to the salad just before serving. This will help prevent the salad from getting watery.
If you're making the salad ahead of time, store it in the refrigerator for up to 3 days. Just be sure to add the dressing before serving.

Conclusion:

Confetti rice salad is a delicious and refreshing side dish that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a healthy and flavorful salad, give confetti rice salad a try.