Confetti Rice Salad

Friday, 20 May 2016

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We've had some really nice weather this week, a bit cool, but the sun has been shining and that's always a plus in my book!  The other day I made us a delicious rice salad to go with some grilled chicken for our supper.  We had spent a bit of time working in the garden, so quick and easy was the order of the day!

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This salad is so simple to make and is so colourful!  It goes with just about anything, but especially with chicken and fish!

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You could actually use pouches of the ready cooked rice if you wanted to.  I like the Tilda brand, basamati.  This makes it even quicker on the table as you don't have to wait for the rice to cook!

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It had a deliciously punch lemon and  Dijon mustard vinaigrette dressing, with some fresh herbs added . . .  parsley and dill . . .

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Low in fat, high in fibre with lots of veggies and crunch, this is a really delicious salad.  And it's really colourful as well!  This is one of my quickie favourite salads!  You could actually add chopped cooked chicken or salmon or tuna to the salad and it would be a main meal salad.   Its pretty adaptable like that!

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*Confetti Rice Salad*
Serves 6 

Colorfully delicious!  Filled with lots of good things and plenty of tasty crunch! 

140g of long grain rice, raw (2/3 cup)
375ml water (1 1/2 cups)
1/4 tsp salt
2 TBS snipped parsley
1 - 2 TBS snipped fresh dill
1/2 tsp fine lemon zest
2 TBS lemon juice
2 TBS water
2 TBS olive oil
1 tsp Dijon mustard
1/8 tsp black pepper
1/2 red pepper, cut in very small dice
1/2 yellow pepper, cut in very small dice
1 small broccoli crown, cut into florets
(I like to blanche the broccoli prior to using.  This helps to tenderize it
and gives it a lovely green colour.  To do this plunge into boiling water
for two minutes, then drain and rinse immediately in cold water.  Drain well
before using.)
4 radishes, thinly sliced
1 spring onion, thinly sliced 
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Lightly salt the water and bring to the boil.  Add the rice, then reduce the heat to low.  Cover and cook for 20 minutes.   Drain in a colander and then rinse under cold water.   Drain well and set aside.


Whisk together the parsley, lemon zest, dill, lemon juice, 2 TBS of water, the olive oil, pepper and mustard in a large bowl.  Add the rice and vegetables.  Toss together to coat everything well.  Cover and chill for up to 24 hours, stirring occasionally.


Note - you can add in other vegetables if you wish, like chopped courgettes (zucchini) chopped baby plum tomatoes, etc.  It is very adaptable.

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Happy Friday!  Bon Appetit!

10 comments

  1. I love all the cheerful color in this dish!

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  2. This looks really good, I shall be trying it next week.

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  3. This is a delicious salad - and so pretty to look at. I like food that is colourful and inviting, as you want to tuck in straight away. I added some finely chopped celery as I like it in salads, but otherwise followed your recipe as it was set out. I served it to accompany some grilled lemon and garlic fish - they went together really well, with the lemon, dill and parsley in the salad really shining next to the fish. Thumbs up here :)

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    Replies
    1. Funny, I was just looking at this the other day and thought to myself I needed to make it! It’s been a while! I am pleased you made it and enjoyed it! It goes great with fish! Thank you so much! ❤️

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