Confetti Rice Salad

Now that I’m working full time, I’m on a quest for things that are easy to make at night to take to work the next day.  I don’t like using microwaves a lot, so things that are good cold or at room temperature are a plus as well.  This light rice salad definitely fits the bill!

Confetti Rice Salad

adapted from Farm Fresh Southern Cooking

• 1 C long grain and wild rice mix (I used Lundberg Wild Blend)
• 1/2 C dried cherries
• 1/2 C dried peaches
• a carrot, peeled and grated
• 2 celery stalks, chopped
• 1/3 C balsamic vinegar
• 1/4 C olive oil
• dash of salt and pepper
• 2 stems mint, chopped
• 1/2 C chopped pecans

Cook the rice according to package direction. 

While rice is cooking, stir together the cherries, peaches, carrot, mint and celery. 

Place the vinegar, oil, and salt and pepper into a container and shake to combine.

Add the cooled rice to the cherry mixture and stir well.  Add the vinegar mixture and stir well.  Allow to sit for at least 8 hours before serving!  Stir in pecans just before serving.

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