Corn Confetti Rice Salad

Corn Confetti Rice Salad

Brown rice is tossed with bell pepper, scallions, beans and corn before being garnished with nuts and cilantro. Young chefs will have fun making vinaigrette by shaking a jar of rice vinegar together with olive oil and spices. This recipe comes to us from Andrea of Andrea’s Recipes.

Food For Thought: Brown rice contains all three parts of a whole grain: the bran, the germ and the endosperm. It’s more nutritious than white rice, which only contains the grain’s starchy endosperm and not the vitamins, fiber and antioxidants found in the bran and germ. View a picture of a whole grain from our friends at the Whole Grains Council.

To make the rice:

Kid: Rinse the rice under running water for 30 seconds, moving the rice around with your hands to ensure all rice is rinsed.

Adult: Bring 4 cups of salted water to a boil over medium-high heat. When the water boils, add the rice and stir it once. Boil, uncovered, for about 30 minutes, or until the rice is tender. Turn off the heat and straight the rice over the sink with a sieve or colander. Transfer the rice back to its pot, taking care to ensure the heat is no longer on. Close with a tight fitting lid, let sit for about 10 minutes, fluff with a fork and set aside.

To make the vinaigrette:

Kid: Place the sugar, rice vinegar, pepper and salt into a jar. Screw the lid on tightly and shake well.  Let sit for about 30 minutes, taking care to ensure that the sugar and salt dissolve completely. Add the olive oil and shake it again to mix thoroughly.

To complete the Corn Confetti Rice Salad:

Together: Place the cooked rice, pimientos, bell pepper, scallions, corn and beans into a medium bowl. Stir to combine.

Together: Toss the vinaigrette with the rice corn mixture. Serve into 6 portions, garnish with the nuts and cilantro and enjoy!

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