Rice and Egg Salad

Rice and Egg Salad Recipe - American Cuisine

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Rice and Egg Salad is a classic dish that is perfect for a light and refreshing meal. This salad is packed with flavor and texture, making it a favorite among many. The combination of rice, eggs, and a creamy dressing creates a delicious and satisfying dish that is perfect for any occasion.

History

Rice and Egg Salad has been a popular dish for many years, with variations of the recipe found in different cultures around the world. The combination of rice and eggs provides a great source of protein and carbohydrates, making it a nutritious and filling meal. This dish is often served as a side dish or as a main course, depending on the ingredients used.

Ingredients

3 cups of cooked rice, cooled
1.5 cups of diagonally sliced celery
6 hard-cooked eggs, chopped
0.5 cup of sliced green onions
2 tbsp of diced pimento
0.5 cup of mayonnaise
0.5 cup of sour cream
0.5 tsp of curry powder
0.5 tsp of salt
0.13 tsp of ground black pepper
2 tsp of lemon juice
1 tsp of prepared mustard
salad greens (optional)

How to prepare

In a large bowl, combine rice, celery, onions, eggs, and pimento.
Blend together mayonnaise, sour cream, curry powder, salt, pepper, lemon juice, and mustard. Stir the mixture into the rice mixture.
Chill the mixture. Serve on salad greens, if desired.

Variations

Add diced bell peppers or cucumbers for extra crunch and flavor.
Substitute Greek yogurt for the sour cream for a lighter dressing.
Add cooked shrimp or chicken for a protein boost.

Cooking Tips & Tricks

Be sure to cook the rice according to package instructions and allow it to cool completely before adding it to the salad.

- For best results, use fresh eggs that have been hard-boiled and chopped into bite-sized pieces.

- The dressing can be adjusted to suit your taste preferences by adding more or less of the seasonings.

- Chill the salad for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Rice and Egg Salad can be served as a side dish or as a main course. It pairs well with grilled chicken or fish, and can also be served on a bed of salad greens for a light and refreshing meal.

Cooking Techniques

Be sure to cook the rice until it is tender but still slightly firm, as it will continue to absorb the dressing as it chills.

- Use a sharp knife to chop the eggs into small, uniform pieces for a more visually appealing salad.

Ingredient Substitutions

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

- Diced red onions can be used in place of green onions for a stronger flavor.

Make Ahead Tips

Rice and Egg Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Be sure to stir the salad before serving to redistribute the dressing.

Presentation Ideas

Serve Rice and Egg Salad in a large bowl or on individual plates garnished with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Rice and Egg Salad pairs well with a crisp white wine or a refreshing iced tea. It also goes well with a side of crusty bread or crackers.

Storage and Reheating Instructions

Store any leftover Rice and Egg Salad in an airtight container in the refrigerator for up to 2 days. To reheat, allow the salad to come to room temperature before serving.

Nutrition Information

Calories per serving

One serving of Rice and Egg Salad contains approximately 300 calories.

Carbohydrates

One serving of Rice and Egg Salad contains approximately 30 grams of carbohydrates.

Fats

One serving of Rice and Egg Salad contains approximately 15 grams of fats.

Proteins

One serving of Rice and Egg Salad contains approximately 10 grams of proteins.

Vitamins and minerals

Rice and Egg Salad is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Rice and Egg Salad is a nutritious dish that is high in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for a meal.

Summary

Rice and Egg Salad is a delicious and nutritious dish that is perfect for any occasion. With its creamy dressing and flavorful ingredients, this salad is sure to be a hit with your family and friends. Enjoy this dish as a side or main course for a satisfying and filling meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. Martha was known for her delicious home-cooked meals, and I always looked forward to our time together in the kitchen.

On this particular day, Martha had planned to make her famous Rice and Egg Salad for lunch. As she gathered the ingredients and began to cook, I watched in awe at her skill and precision in the kitchen. I asked her where she learned to make such a delightful dish, and she smiled and told me the story of how she acquired the recipe.

Many years ago, Martha had traveled to a small village in Italy where she had met an elderly woman named Nonna Maria. Nonna Maria was known throughout the village for her exceptional cooking skills, and Martha was lucky enough to spend a few days learning from her in her humble kitchen.

During her time with Nonna Maria, Martha had watched as she prepared a simple yet delicious Rice and Egg Salad. The dish was made with fluffy white rice, boiled eggs, fresh vegetables, and a tangy vinaigrette dressing. Nonna Maria had generously shared the recipe with Martha, who had since made it a staple in her own kitchen.

As Martha finished preparing the salad, she offered me a taste, and I was instantly hooked. The flavors were vibrant and the textures were perfectly balanced. I knew that I had to learn how to make this dish for myself.

After my visit with Martha, I returned home and immediately set to work recreating the Rice and Egg Salad recipe. I gathered the ingredients and followed the steps that Martha had taught me, carefully measuring and mixing until the salad was complete. As I took my first bite, I was transported back to that sunny day in Martha's kitchen, and I knew that this recipe would become a favorite in my own repertoire.

Over the years, I have made the Rice and Egg Salad many times, each time adding my own twist or variation to suit the occasion. Sometimes I'll add fresh herbs from my garden, or a sprinkle of toasted nuts for extra crunch. No matter how I choose to make it, the dish always brings me joy and reminds me of the wonderful memories I shared with Martha and Nonna Maria.

As I sit here writing this story, I can't help but feel grateful for the friendships and experiences that have led me to discover this recipe. Cooking has always been a source of comfort and creativity for me, and I am thankful for the opportunity to share that passion with others.

In the end, it's not just about the food itself, but the stories and memories that come along with it. The Rice and Egg Salad recipe may have originated in a small village in Italy, but it has found a special place in my heart and in the hearts of those I have shared it with.

I hope that you too will be inspired to create your own culinary adventures and to cherish the recipes that bring you joy. Who knows, maybe you'll even stumble upon a new favorite dish that will become a cherished memory for years to come. Bon appétit!