Rice Summer Salad I

Rice Summer Salad I Recipe - Brown Rice, Tarragon, and Fresh Veggies

Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Rice Summer Salad I is a refreshing and nutritious dish that is perfect for the hot summer months. Packed with fresh vegetables and herbs, this salad is a great way to enjoy a light and healthy meal.

History

This recipe for Rice Summer Salad I is inspired by the McDougall Plan, a plant-based diet that focuses on whole foods and healthy ingredients. The combination of rice, vegetables, and herbs in this salad creates a delicious and satisfying dish that is perfect for any occasion.

Ingredients

4 cups long-grain brown rice, cooked
0.5 cup cider vinegar or wine vinegar
0.25 tsp dry mustard
1 tsp tarragon
6 green onions, finely chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
1 large tomato
1 cup cooked green peas
5 tbsp diced pimento
0.25 cup fresh parsley
1 cucumber (optional)

How to prepare

Recipe by: McDougall Plan.
In a bowl, mix vinegar, mustard, and tarragon.
Pour the mixture over the cooked rice and mix well.
If the rice is warm, allow it to cool to room temperature before adding the remaining ingredients.
Once the rice is cool, add the remaining ingredients and toss gently.
Cover the bowl and refrigerate for at least 2 hours before serving.
Helpful hints: For a variation, you can substitute basil or dill weed for the tarragon.
You can also use short-grain brown rice instead.
Serve this dish as a cool main course on a hot summer evening, either plain or piled on lettuce leaves.
Garnish with tomatoes and watercress.

Variations

Try using different herbs such as basil or dill weed in place of tarragon for a different flavor profile.
Substitute short-grain brown rice for long-grain brown rice for a different texture.
Add in your favorite vegetables or protein sources to customize this salad to your liking.

Cooking Tips & Tricks

Be sure to allow the cooked rice to cool to room temperature before adding the remaining ingredients. This will help the flavors to meld together and create a more delicious salad.

- For a different flavor profile, try using basil or dill weed instead of tarragon in this recipe.

- Short-grain brown rice can be used as a substitute for long-grain brown rice in this recipe for a different texture.

Serving Suggestions

Serve Rice Summer Salad I as a main course on a hot summer evening, either plain or piled on top of lettuce leaves. Garnish with tomatoes and watercress for a beautiful presentation.

Cooking Techniques

Be sure to allow the cooked rice to cool to room temperature before adding the remaining ingredients to prevent the vegetables from wilting.

- Toss the salad gently to ensure that all of the ingredients are evenly distributed throughout.

Ingredient Substitutions

If you don't have wine vinegar on hand, you can use apple cider vinegar or white vinegar as a substitute.

- Feel free to customize this salad with your favorite vegetables or herbs to make it your own.

Make Ahead Tips

Rice Summer Salad I can be made ahead of time and stored in the refrigerator for up to 2 days. This makes it a great option for meal prep or for serving at a picnic or potluck.

Presentation Ideas

Garnish this salad with fresh herbs, cherry tomatoes, or watercress for a beautiful presentation. Serve it on a bed of lettuce leaves for an elegant touch.

Pairing Recommendations

This salad pairs well with grilled chicken, fish, or tofu for a complete and satisfying meal. Serve it alongside a glass of white wine or a refreshing iced tea for a perfect summer meal.

Storage and Reheating Instructions

Store any leftovers of Rice Summer Salad I in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Rice Summer Salad I contains approximately 200 calories. This makes it a light and satisfying meal option that won't weigh you down.

Carbohydrates

Each serving of Rice Summer Salad I contains approximately 40 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for overall health and well-being.

Fats

This salad is low in fat, with only a small amount coming from the olive oil used in the dressing. Fats are important for overall health, but it's important to consume them in moderation.

Proteins

Rice Summer Salad I contains a moderate amount of protein, with approximately 6 grams per serving. Protein is essential for building and repairing tissues in the body, making it an important nutrient to include in your diet.

Vitamins and minerals

This salad is packed with vitamins and minerals from the fresh vegetables and herbs. It is a great source of vitamin C, vitamin A, and potassium, among other nutrients.

Alergens

This recipe is free of common allergens such as nuts, dairy, and gluten. However, if you have specific food allergies, be sure to check the ingredients list carefully before preparing this dish.

Summary

Rice Summer Salad I is a nutritious and delicious dish that is perfect for a light summer meal. Packed with fresh vegetables, herbs, and whole grains, this salad is a great way to enjoy a healthy and satisfying meal.

Summary

Rice Summer Salad I is a delicious and nutritious dish that is perfect for the hot summer months. Packed with fresh vegetables, herbs, and whole grains, this salad is a great way to enjoy a light and healthy meal. Serve it as a main course or as a side dish at your next summer gathering for a dish that is sure to impress.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Rice Summer Salad. It was a warm summer day, and I was visiting my dear friend Martha for our weekly cooking exchange. Martha and I have been friends for over 30 years, and we share a passion for cooking and trying out new recipes. On this particular day, Martha handed me a handwritten recipe card with the words "Rice Summer Salad I" scribbled on it in her elegant cursive handwriting.

I eagerly read through the ingredients and instructions, my mouth watering at the thought of the flavors and textures coming together in a refreshing summer dish. The recipe called for cooked rice, fresh vegetables, herbs, and a tangy vinaigrette dressing. It seemed like the perfect dish to bring to our next neighborhood potluck or family gathering.

As I studied the recipe, Martha shared with me the story behind it. She had learned to make Rice Summer Salad from her own grandmother, who had passed down the recipe to her many years ago. Martha's grandmother was a talented cook who loved to experiment with ingredients and create new dishes. She had a knack for combining flavors in unexpected ways, and her Rice Summer Salad was a family favorite.

Martha recounted fond memories of helping her grandmother in the kitchen, chopping vegetables, and stirring dressings. She described how her grandmother would carefully measure out ingredients, tasting and adjusting until the flavors were just right. Martha's eyes sparkled with nostalgia as she talked about the love and care that went into each dish her grandmother made.

Inspired by Martha's story, I decided to try my hand at making Rice Summer Salad. I gathered the ingredients and got to work, following the instructions on the recipe card. I cooked the rice until it was fluffy and tender, then mixed it with diced cucumbers, cherry tomatoes, red bell peppers, and fresh herbs from my garden. The colors and aromas of the ingredients filled my kitchen with a vibrant energy that reminded me of sunny summer days.

Next, I whisked together a simple vinaigrette dressing with olive oil, lemon juice, Dijon mustard, and a touch of honey. The dressing added a zesty brightness to the salad, tying all the flavors together in a harmonious blend. I poured the dressing over the rice and vegetables, tossing everything together gently to coat each ingredient evenly.

As I took my first bite of Rice Summer Salad, I was transported to a place of pure culinary delight. The flavors danced on my taste buds, each ingredient adding its own unique contribution to the dish. The crunch of the fresh vegetables, the chewiness of the rice, and the tangy sweetness of the dressing created a symphony of tastes and textures that brought a smile to my face.

I knew that I had stumbled upon a gem of a recipe, one that would become a staple in my cooking repertoire for years to come. I made a mental note to share the recipe with my own grandchildren someday, passing down the tradition of delicious home-cooked meals from one generation to the next.

Since that day, Rice Summer Salad has become a beloved favorite in my family. I have made it for countless gatherings and potlucks, always receiving rave reviews and requests for the recipe. Each time I prepare the dish, I am reminded of Martha's grandmother and the love and craftsmanship that went into creating such a simple yet satisfying dish.

As I sit here now, writing this story and reflecting on the journey that led me to discover Rice Summer Salad, I am filled with gratitude for the joy that cooking has brought into my life. It is more than just a means of sustenance; it is a creative outlet, a way to connect with loved ones, and a source of comfort and nostalgia. And I am grateful for the friendships and memories that have been forged over shared meals and shared recipes, like the one for Rice Summer Salad that I hold dear to my heart.