Recipes Confetti Rice Salad 4.8 (9) 8 Reviews 5 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Published on August 16, 2019 Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 30 mins Cook Time: 40 mins Additional Time: 4 hrs Total Time: 5 hrs 10 mins Servings: 12 Yield: 12 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 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 Directions 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. Chef's Notes: Cook rice with boiling vegetable or chicken broth, if preferred. Rice vinegar will also work instead of sherry vinegar. If you want something creamier, add some mayo, or sour cream, or any combination of both. If you do, I'd cut back on the oil and vinegar a bit, but either way, make sure you hold back some of whatever you're dressing this with. Any dressing you add before it goes in the fridge will be full absorbed, and I think the texture is much nicer if we moisten the salad with more before service. Feel free to add corn and/or black beans for a heartier salad. I Made It Print Nutrition Facts (per serving) 284 Calories 16g Fat 31g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 284 % Daily Value * Total Fat 16g 21% Saturated Fat 2g 12% Sodium 535mg 23% Total Carbohydrate 31g 11% Dietary Fiber 2g 8% Total Sugars 3g Protein 3g 7% Vitamin C 65mg 72% Calcium 30mg 2% Iron 2mg 11% Potassium 224mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.