Confetti Rice Salad

Confetti Rice Salad 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.


Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 40 mins

    TOTAL : 4 hrs

    SERVING : 12

    YIELD : 12 servings

  • 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.

Per Serving: 284 calories; protein 3.3g; carbohydrates 30.9g; fat 16.2g; sodium 535.2mg. Cook rice with boiling vegetable or chicken broth, if preferred.