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Compliments of Diana Dyer, MS, RD

Confetti Rice

This recipe is modified from one in a column of vegetarian food ideas by J.M. Hirsch, which is distributed weekly by the AP Wire Service. My local newspaper carries this column nearly every week in their Food Section, and I always cut it out to use during the week. I look forward to the great writing, great ideas, recipes, and color photos! Look for the column in your own newspaper, or ask the publisher to carry it.

  • 1 lb. mixed whole grain rice (I use Brown Rice Wild Blend by Lundburg Farms, purchased at my regular grocery store)
  • 2 Tbsp. canola oil
  • 1/2 sweet onion (like a Vidalia), chopped
  • 2 Tbsp. minced or shredded fresh ginger (don't omit this!)
  • 3-4 cloves garlic, minced
  • 1 cup dried cherries (dried cranberries will work, too)
  • 1 cup roasted cashews (either unsalted or salted is ok)
  • Salt, to taste (omit if cashews were salted)
  • 1/2 cup or more minced fresh chives (they are bursting up in my garden now!)


  • In a large skillet, toast rice grains over high heat for approx. one minute.Stir constantly, so they don't burn.
  • Add 5 cups water to the rice, cover, and simmer until water is absorbed (about 45 minutes).
  • In another large skillet, heat oil, add the onion and sauté for 2 minutes, and then add the garlic and ginger, heating for another minute.
  • Then add the cherries, cooking for a few minutes until they are heated through.
  • When the rice is done, add it to the second skillet along with the cashews, stirring until everything is mixed and heated.
  • Then stir in the chives and serve while hot. Will also be delicious if only warm.

Serves 8, so is perfect for a large family meal, buffet, or to take to a potluck.

If any is still around the next day, it will be absolutely scrumptious as a luncheon salad served cold right from the refrigerator. I even liked it better the next day for my lunch by mixing in some of the orange-miso salad dressing and about 1/2 cup of some drained and rinsed canned black beans.