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Confetti rice salad

6
Points®
Total Time
57 min
Prep
7 min
Cook
50 min
Serves
4
Difficulty
Easy
Our update takes it to a new level by using edamame and a mixed brown-rice combination that includes the reddish-hued Wehani, black japonica, and long-grain rice. If you can’t find it at your supermarket, make your own blend of any other brown rices that strike your fancy; you’ll need one cup total. Cook the rice according to package directions, and proceed with the recipe at Step 2, adding all the oil at once. This recipe easily doubles making it a great option to take to a potluck or for serving guests at home. Pair it with an entrée like roasted pork tenderloin, seared chicken breasts, or even baked fish.

Ingredients

Uncooked long grain brown rice

1 cup(s), Wehani-japonica-blend, or any other variety

Water

2 cup(s)

Olive oil

3 tsp

Red bell pepper

1 small, diced

Yellow bell pepper

1 small, diced

Shelled edamame

½ cup(s), cooked

Red onion

⅓ medium, finely chopped

Unseasoned rice vinegar

1 Tbsp

Fresh lime juice

1 Tbsp

Cilantro

1 tsp, finely chopped

Sugar

½ tsp

Instructions

  1. Rinse the rice to remove any impurities; drain. Add the water and 1 teaspoon of the oil. Bring to a boil, cover, reduce the heat, and simmer until the liquid is absorbed, about 45 minutes. Remove from the heat and let stand, covered, 30 minutes. (This helps reduce starchiness, giving the rice grains a better texture for salad.) Fluff with a fork.
  2. Combine the red pepper, yellow pepper, soybeans, onion, vinegar, lime juice, the remaining 2 teaspoons oil, the cilantro, and sugar in another bowl; add to the rice and toss. Yields generous 1 cup per serving.

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