Easy Confetti Rice Salad Recipe Is the Perfect Flavorful Summer Side

Name: Easy Confetti Rice Salad Recipe Is the Perfect Flavorful Summer Side
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 serving
Ingredients: 1 orange; 1 cup uncooked wild and white rice blend; ¼ tsp. + ⅛ tsp. salt; ¼ cup olive oil; 2 Tbs. apple cider vinegar; 1 Tbs. Dijon mustard; ⅛ tsp. pepper; ½ cup pomegranate seeds; ¼ cup toasted pistachios; 2 scallions, sliced; ⅓ cup crumbled feta

By Pam O'Brien

Reviewed by Susan Chiusano

When it comes to side dishes, it’s fun to find something a little different, even unexpected, to bring to the table. And in the summer, when you might be looking beyond the usual potato salad or coleslaw, a rice dish can give your meal a creative twist. This delicious Confetti Rice Salad Recipe is super simple to make, and it combines a medley of flavors and textures that make it the perfect accompaniment to grilled chicken or steak. Its vibrant colors also add a fun pop to your dinner plate.

All you have to do is cook the rice, let it cool, and toss it with our easy vinaigrette. Then top this summer salad with nuts, pomegranate seeds and feta, and it’s ready to go! The dish is served at room temperature, which makes it perfect for a picnic or cookout. And if there are leftovers, you can enjoy them for lunch the next day! Give it a try and let us know what you think.

Yields

4 serving

Total Time

1 hr

Prep Time

25 min

Cook Time

35 min

Ingredients

1 orange
1 cup uncooked wild and white rice blend
¼ tsp. + ⅛ tsp. salt
¼ cup olive oil
2 Tbs. apple cider vinegar
1 Tbs. Dijon mustard
⅛ tsp. pepper
½ cup pomegranate seeds
¼ cup toasted pistachios
2 scallions, sliced
⅓ cup crumbled feta

Instructions

Grate 1 tsp. zest and squeeze ¼ cup juice from orange. In medium pot, bring 1 cup water to boil over high heat.

Add rice blend, orange zest and ¼ tsp. salt. Cover; reduce heat to low. Cook until rice is tender and water is absorbed, 18–20 min. Cool completely.

In large bowl, whisk together oil, vinegar, Dijon mustard, orange juice, remaining salt and pepper. Add rice, pomegranate seeds, pistachios, scallions and feta; toss until evenly coated and combined.