Tuesday, July 5, 2016

Confetti Rice & Veggie Salad

Confetti Rice & Veggie Salad inspired by The Silver Palate
This is one of my very favorite salads! Major yum going on here. My sis, Carrie, discovered the original recipe in The Silver Palate Cook Book by Julee Rosso & Sheila Lukins. They called theirs Rice and Vegetable Salad and you can find the original recipe here.  While the original is delicious, over the years my sis and I have tweaked it so it's perfection for us! It's always a hit whenever and wherever we serve it. And, if you add poached and shredded chicken breast meat, you have yourself one fine meal - perfect for a special luncheon! Notes: Basmati is by far our very favorite rice. It has a wonderful nutty smell and flavor, and if you rinse it before cooking it, it's never sticky! The original "Our Favorite Vinaigrette" recipe calls for adding minced fresh parsley or chives to taste. While we'll do that for regular salads, because the salad already has parsley, basil and dill in it, we don't add it the dressing for this salad.

I made this for yesterday's family 4th of July celebration. 
There was nothing left for me to take home... :-(

Our throw 'n go:

4 C. cooked and still hot basmati white rice
2 recipes "Our Favorite Vinaigrette" (below)
1 C. more or less red pepper, cored and chopped into confetti-type pieces
1 box frozen petite peas - add frozen to the salad
1/2++ C. purple onion, diced and then rinsed off (kills the sulfur taste and smell)
1 bunch scallions, thinly sliced, green tops too and then rinsed off
1 shallot, minced and rinsed (optional)
1 handful fresh parsley, chopped
1 handful fresh dill, chopped
1 handful fresh basil, chopped
salt & fresh ground pepper to taste
1/4 C. balsamic vinegar (optional - I rarely add, sis usually does)

You can add, and we always do for a buffet or luncheon:
1 - 2 boneless, skinless chicken breasts that have been poached and shredded (or use a rotisserie chicken)

Put cooked and still hot rice in a very large bowl and pour 1 recipe of "Our Favorite Vinaigrette" over it. (If you're including chicken, this is the time to add it to the rice.) Toss thoroughly and allow to cool to close to room temperature. (Warm/hot rice absorbes the dressing brilliantly.)
After rice has come to room temperature, add the rest of the ingredients, except the balsamic vinegar, and toss again. I find tossing with your hands is the very best way to mix everything together. Taste and correct seasonings, using more of "Our Favorite Vinaigrette" and the balsamic vinegar if you want. 

"Our Favorite Vinaigrette"

1 T. Grey Poupon mustard
1/4 C. red wine vinegar (Sclafani and Pompeian are my favorite brands)
1 t. sugar
1/2 t. each salt & fresh ground pepper
1/2 C. extra virgin olive oil

Whisk all but the oil together. Continue to whisk while slowly drizzling in the oil until dressing is thickened. A stick blender works wonders doing this. 

Serves 6 - 8 generously.

'till we feast again!

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