Yellow Confetti Rice Salad
Bright, vibrant, and bursting with flavor, Yellow Confetti Rice Salad is a deliciously healthy side dish that elevates any meal. This colorful recipe features fluffy long-grain white rice infused with golden turmeric, creating a stunning yellow hue that's both eye-catching and nutritious. A medley of diced bell peppers, green onions, sweet peas, and freshly chopped parsley adds a crunchy, veggie-packed twist, while a zesty lemon dressing ties it all together with a refreshing citrus kick. Perfect for barbecues, potlucks, or meal prep, this gluten-free, vegan-friendly salad is as versatile as it is satisfying—serve it chilled or at room temperature for a crowd-pleasing dish that’s ready in just 40 minutes! Let this confetti-inspired salad bring a pop of color and flavor to your table.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon turmeric powder
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 green onions, thinly sliced
- 1 cup frozen peas, thawed
- 1 cup fresh parsley, chopped
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, 1 tablespoon of olive oil, turmeric, and a pinch of salt. Stir well.
Reduce the heat to low, cover the saucepan, and let the rice simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
Once cooked, remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and spread it out on a large baking sheet to cool to room temperature.
While the rice cools, prepare the vegetables: dice the red and yellow bell peppers, thinly slice the green onions, thaw the peas, and chop the parsley.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled rice, bell peppers, green onions, peas, and parsley.
Pour the dressing over the rice mixture and toss gently to combine, ensuring all the ingredients are evenly coated.
Taste and adjust seasoning with additional salt or black pepper if needed.
Serve immediately at room temperature or chill in the refrigerator for 1 hour before serving to allow the flavors to meld.
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 27.9 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3565 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
