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Anti-Inflammatory Recipe: Confetti Rice Salad

March 06, 2018

Confetti Rice Salad is an adaptable recipe from Jeanne Tennis, a vegan chef and certified macrobiotic health coach, that makes a great lunch dish on its own or a delicious side dish for dinner. Prepare it a day ahead and pack in a thermos the next morning for a lunch to go. This tastes great warm or cold and can be made year round with seasonal vegetables or your choice.

Confetti Rice Salad

Prep time: 1 hour (give or take a few minutes, depending on rice cooking time)


  • 1 cup of rice: Forbidden black rice, short-grain brown rice, jasmine or basmati
  • Water: Enough to cook rice according to package instructions
  • 1/2 English cucumber, diced
  • 1 avocado, diced
  • 1 carrot, grated

Additional options: diced red pepper, chopped water chestnuts, minced mango, diced red or daikon radish, chopped blanched green beans

  • 1 cup or can of cooked beans or edamame, rinsed



  • 2 Tablespoons of soy sauce
  • ¼-½ teaspoon of ginger root powder or fresh minced
  • 1 teaspoon of wasabi paste or powder
  • 1/4 cup of Umeboshi plum or rice vinegar
  • 1 tablespoon of toasted sesame oil (optional)

Optional Garnishes:

  •  Pickled ginger, minced
  • Black or tan sesame seeds
  • Nori seaweed sheets, shredded*


Cook rice according to package instructions.

Place cooked rice in a large mixing bowl, fluff and allow to cool slightly.

Confetti Rice SaladPrepare vegetables of choice by washing cutting and dicing into bite-size pieces.

In a separate bowl prepare dressing adjusting the seasonings as desired.

Stir dressing into rice salad and stir and toss to coat. Add in beans or edamame if using.  Garnish.

*Optional nori sheet may be shredded and used as a garnish or left whole and used as a wrap for the sushi rice salad. (Due to the delicate nature of the nori, your sushi roll should be assembled just prior to eating.)

Chef Jeanne Tennis, a vegan chef and certified macrobiotic health coach who operates The Key to Balance in Farmington, is teaching four-week cooking classes on anti-inflammatory diet at Hartford HealthCare’s Bone & Joint Institute. The next series starts April 3, with classes on consecutive Tuesdays from 6 p.m. to 9 p.m. Another series beings April 5, with classes consecutive Thursdays from 10 a.m. to 1 p.m.  To register, click here.