This pretty rice salad, named for its resemblance to confetti, is loaded with vegetables, tremendously good for you not to mention delicious. As with the quinoa salad I posted a few days ago, almost any veggie combination is good with this, just lots of them with a toasted nut thrown in for good measure. You could certainly add some roasted chickpeas too, just toss a can of chickpeas on a baking tray, sprinkle over a little salt, pepper and cumin and roast in the oven (shaking the pan every so often) for about 30 minutes until crunchy. You really can't go wrong with this.
Confetti Rice Salad
2 cups of cooked white basmati rice
2-3 tablespoons olive oil
1 onion, peeled and finely chopped
2 cloves garlic, minced
Salt and pepper
1 bunch of baby kale, or a bunch of regular kale very finely chopped
1-2 fresh tomatoes, diced
½ English cucumber, diced
¼ cup slivered almonds (toasted)
For the dressing.
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
6 tablespoons olive oil
Freshly ground black pepper
Heat the olive oil in a sauté pan add the onions, sprinkle over a pinch of salt (which will stop them from burning) and cook on a LOW heat for 8-10 minutes until caramelized. Add the garlic and kale and cook for a further 2-3 minutes.
Place the cooked rice in a large bowl, add the cooked onions, garlic and kale. Chop the tomatoes and cucumbers and add them to the mixture.
Toast the slivered almonds in a dry pan until they have just turned golden and add to the rice.
To make the dressing, place all the ingredients together in a jar, screw the lid on tight and shake well. Check the seasonings and pour over the rice. Add some chopped parsley, a squeeze of lemon and another sprinkling of salt and pepper if needed.