Calico Vegetable Rice Salad

Calico Vegetable Rice Salad Recipe - Flavorful & Healthy

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Calico Vegetable Rice Salad is a colorful and flavorful dish that is perfect for a light lunch or as a side dish for a summer barbecue. This salad is packed with fresh vegetables and aromatic spices, making it a healthy and delicious option for any occasion.

History

The origins of Calico Vegetable Rice Salad are not well-documented, but it is believed to have originated in the United States as a way to incorporate more vegetables into the diet. The combination of rice and vegetables makes this dish a versatile and satisfying option for vegetarians and meat-eaters alike.

Ingredients

1 cup uncooked rice
2 cups water
0.5 tsp curry powder
1 medium tomato, coarsely chopped
1 medium carrot, diced
0.5 cup green bell pepper, cut into thin strips
0.5 cup red bell pepper, cut into thin strips
0.25 cup bottled oil and vinegar dressing
0.25 tsp hot pepper sauce
0.5 onion, sliced and separated into rings

How to prepare

Combine rice, water, and curry powder in a saucepan with a capacity of 2 to 3 qt (2.84 liters). Bring to a boil and stir once or twice. Reduce the heat, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and let it cool.
Combine the cooked rice with tomato, carrot, and peppers. Blend the dressing and hot pepper sauce together. Pour the mixture over the rice and toss lightly. Garnish with onion rings.

Variations

Add grilled shrimp or tofu for a protein boost.
Swap out the curry powder for cumin or paprika for a different flavor profile.
Mix in some fresh herbs like cilantro or parsley for added freshness.

Cooking Tips & Tricks

Be sure to rinse the rice before cooking to remove any excess starch.

- You can customize this recipe by adding your favorite vegetables or protein sources, such as grilled chicken or tofu.

- For a more intense flavor, you can roast the vegetables before adding them to the salad.

- Make sure to let the salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve Calico Vegetable Rice Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and refreshing lunch option.

Cooking Techniques

Boiling, simmering, chopping, blending

Ingredient Substitutions

You can use brown rice or quinoa instead of white rice for a healthier option.

- Feel free to swap out the vegetables for your favorites, such as zucchini, corn, or peas.

Make Ahead Tips

You can make this salad ahead of time and store it in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Serve the salad in a large bowl or on a platter, garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Calico Vegetable Rice Salad with a crisp white wine or a refreshing iced tea for a perfect summer meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a minute or two until warmed through.

Nutrition Information

Calories per serving

- 150 calories per serving

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 3g

- Sugars: 3g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 70% DV

- Iron: 6% DV

- Calcium: 2% DV

Alergens

This recipe is gluten-free and dairy-free. However, it may contain soy in the dressing.

Summary

Calico Vegetable Rice Salad is a low-calorie, nutrient-dense dish that is rich in vitamins and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Calico Vegetable Rice Salad is a versatile and delicious dish that is perfect for any occasion. Packed with fresh vegetables and aromatic spices, this salad is sure to be a hit with your family and friends. Enjoy it as a side dish or as a light and refreshing lunch option.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It all started on a warm summer day many years ago, when I was visiting my dear friend Martha in her cozy farmhouse in the countryside. Martha was an incredible cook, always experimenting with new dishes and flavors. On this particular day, she invited me to join her in the kitchen to help prepare a special dish for a potluck dinner she was hosting.

As we gathered all the ingredients for the dish, Martha pulled out a tattered old recipe card from her recipe box. It was for a dish called Calico Vegetable Rice Salad. I had never heard of it before, but Martha assured me it was a crowd favorite and perfect for a summer gathering.

We started by cooking a pot of fluffy white rice, which filled the kitchen with a comforting aroma. While the rice was simmering, we chopped up an assortment of colorful vegetables - bell peppers, cherry tomatoes, cucumbers, and carrots. The vibrant hues of the vegetables reminded me of a patchwork quilt, hence the name "calico."

Once the rice was cooked and cooled, we mixed in the chopped vegetables and tossed everything together with a zesty vinaigrette dressing made from olive oil, vinegar, and herbs. The salad was a beautiful medley of textures and flavors, with the crunch of the vegetables contrasting perfectly with the fluffy rice.

As we sat down to enjoy our creation, I took my first bite of the Calico Vegetable Rice Salad and was instantly transported to a place of pure bliss. The combination of fresh vegetables, fluffy rice, and tangy dressing was a symphony of flavors that danced on my taste buds.

I knew right then and there that I had to learn how to make this dish myself. Martha graciously shared the recipe with me, and I carefully copied it down in my own recipe book. From that day on, Calico Vegetable Rice Salad became a staple in my own kitchen, a dish that never failed to impress guests at potlucks and family gatherings.

Over the years, I made a few tweaks to the original recipe, adding my own touch with different vegetables and herbs. Sometimes I would throw in some roasted nuts for an extra crunch, or swap out the rice for quinoa for a healthier twist. But no matter how I changed it up, the essence of the dish remained the same - a colorful, flavorful salad that brought joy to everyone who tried it.

As I look back on that day in Martha's farmhouse, I am filled with gratitude for the gift of that recipe. It has brought me so much joy and connected me to friends and family through countless meals shared around the table. Cooking has always been a way for me to express love and creativity, and the Calico Vegetable Rice Salad is a shining example of that.

Now, as I pass on this recipe to you, my dear grandchild, I hope you will cherish it as much as I have. May it bring you joy and connection, just as it has done for me. And who knows, maybe one day you'll be sharing this recipe with your own loved ones, creating new memories and traditions along the way. Cooking is a beautiful art that binds us together, and I am grateful to have experienced it in all its delicious glory.