Serves 8
233 cal · 75 min
Confetti Grain Salad
Recipe GLPR923a0a6a6b694a
A vibrant and refreshing grain salad featuring tender brown rice combined with colorful diced vegetables, bright citrus dressing, and fresh herbs. This wholesome dish works beautifully served either chilled or at room temperature, making it ideal for picnics, potlucks, or as a nutritious side dish.
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Ingredients
1½ cups brown rice, uncooked
3 cups water
2 lemons fresh lemon juice
3 green onions (scallions), trimmed and chopped
¼ cup fresh parsley, minced
½ teaspoon salt
1 dash black pepper
¼ cup olive oil
1½ cups mixed vegetables (carrots, bell peppers, corn, peas), cut into small dice
Directions
Wash your hands thoroughly with soap and warm water. Rinse the brown rice under cold running water until the water runs relatively clear, stirring gently to remove any debris.
Place the rinsed rice into a 2-quart pot and add the 3 cups of water. Bring the mixture to a rolling boil over high heat.
Once boiling, reduce the heat to low and maintain a gentle simmer. Leave the pot uncovered and cook for approximately 45 minutes, until all water is absorbed and the rice is tender. Transfer the cooked rice to a medium bowl and let it cool to room temperature.
Pour the fresh lemon juice over the cooled rice and stir gently to distribute the juice evenly throughout.
Once the rice has cooled to a lukewarm temperature, add the diced mixed vegetables, chopped green onions, minced parsley, salt, pepper, and olive oil. Stir well to combine all ingredients until evenly distributed.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together and for the salad to chill.
Serve chilled directly from the refrigerator, or allow to sit at room temperature for a warmer serving option. Stir gently before serving and adjust seasoning to taste if needed.
