Confetti Rice Salad
- Vinaigrette:
- 2 teaspoons Dijon mustard
- 2 teaspoons sugar
- Salt and freshly ground pepper
- 1/2 cup cider vinegar, or to taste
- 2 tablespoons parsley, chopped
- 1 cup olive oil
- 6 cups rice, cooked and hot
- 1 medium red onion, chopped
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 4 scallions, sliced or green onion tops
- 1 cup raisins
- One 10-ounce package frozen peas, thawed and blanched for 3 minutes
- 1/2 cup black olives, chopped
- 1/4 cup parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1 large grated carrot
- 1/2 cup water chestnuts, chopped
- Salt and fresh ground pepper to taste
- Sunflower seeds, optional
To prepare vinaigrette: Whisk mustard, sugar, salt, pepper, vinegar and 2 tablespoons parsley together in bowl. Slowly drizzle in the oil, whisking constantly until thickened. Season to taste and set aside. Place rice in a bowl and toss with 1 cup of the reserved vinaigrette. Cool to room temperature. Add remaining ingredients and toss thoroughly. Season to taste and add additional vinaigrette, if desired. May refrigerate up to 4 hours. Serve at room temperature.
Serves 12.
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Cajun Country -- New Iberia, Louisiana