Confetti Rice and Vegetable Salad
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 535kcal
Ingredients
- 1 cup brown rice
- ½ bell pepper any color, chopped
- ½ cup frozen corn thawed
- 1 carrot diced
- ½ bunch green onions chopped
- ½ cucumber peeled, seeded and chopped
- ½ bunch flat-leaf parsley chopped
- ½ 15 oz. can chickpeas rinsed and drained
For the dressing:
- ¼ cup red wine vinegar
- 1 tsp. Dijon mustard
- 1 garlic clove crushed
- 1 Tbs. maple syrup
- salt & pepper to taste
For Instant Pot brown rice:
- 1 cup brown rice
- 1¼ cups water
Instructions
For the salad:
- Cook the rice on the stove top or use the Instant Pot instructions below.
- Cool to at least room temperature before adding to the vegetables.
- In a large bowl combine the rice, vegetables and chickpeas.
For the dressing:
- Stir ingredients together and pour over the rice and vegetables, stirring to coat everything in dressing.
- Serve immediately or refrigerate until ready to serve.
For Instant Pot brown rice:
- Place brown rice and water in the instant pot.
- Close the lid and seal.
- Cook the rice for 17 minutes on high pressure.
- Do a quick pressure release.
Nutrition
Serving: 3to 4 | Calories: 535kcal | Carbohydrates: 113g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 663mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4894IU | Vitamin C: 44mg | Calcium: 76mg | Iron: 3mg