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Instant Pot Confetti Rice and Vegetable Salad

from Tiffany at eatathomecooks.com
Prep Time12 mins
Cook Time17 mins
Total Time29 mins
Servings: 6 to 8
Calories: 597kcal

Ingredients

  • 2 cups brown rice
  • 1 bell pepper any color, chopped
  • 1 cup frozen corn thawed
  • 2 carrots diced
  • 1 bunch green onions chopped
  • 1 cucumber peeled, seeded and chopped
  • 1 bunch flat-leaf parsley chopped
  • 15 oz. can chickpeas rinsed and drained

For the dressing:

  • ½ cup red wine vinegar
  • 2 tsp. Dijon mustard
  • 2 garlic cloves crushed
  • 2 Tbs. maple syrup
  • salt & pepper to taste

For Instant Pot brown rice:

  • 2 cups brown rice
  • 2½ 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: 6to 8 | Calories: 597kcal | Carbohydrates: 123g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 251mg | Potassium: 784mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4905IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 4mg