Confetti Rice Salad

Confetti Rice Salad
Photo Credit:
Sam Jones/Vaughn Communications
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 to 8 servings.
Category
Cornmeal, Rice, Grains
Course
Salads
Credit
Fran Drummond, Gray, Georgia
Sources
Old Farmer's Almanac Contests

Plain rice gets dressed up in this recipe for Confetti Rice Salad. One taste and you’ll understand why this salad won third prize in our reader recipe contest featuring the ingredient rice. Chopped veggies, nuts, and fruit add crunch and the vinaigrette adds a pretty pink hue. It’s as delicious as it is beautiful!

Rice Recipe Contest - Third Prize Winner

Ingredients
1 box (7 ounces) long grain, wild, or brown rice
1 cup walnut pieces
1 cup sweetened dried cranberries
3/4 cup chopped yellow bell pepper
3/4 cup chopped red bell pepper
1/2 cup finely chopped red onion (or Vidalia onion)
3/4 cup raspberry walnut vinaigrette
1 cup mandarin orange slices, drained

Instructions

  1. Prepare the rice according to the package directions. 
  2. While the rice is cooking, heat the oven to 325°F, place the walnuts on a cookie sheet, and toast them in the oven for 6 to 8 minutes, stirring once or twice to toast evenly. 
  3. When the rice is cooked, place it into a large bowl and toss it to fluff. 
  4. Add the cranberries, peppers, onions, and vinaigrette and toss well. 
  5. Set aside for 1 hour at room temperature to let the flavors blend and the rice absorb the juices. Just before serving, adjust the flavor, adding more vinaigrette if necessary. 
  6. Add the oranges and walnuts, saving a few to garnish the top, and toss to mix.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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