Rice-Vegetable Salad

Rice-Vegetable Salad Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 6 |

Vegetarian diet

Introduction

Rice-Vegetable Salad is a delicious and refreshing dish that is perfect for a light lunch or as a side dish for a summer barbecue. This salad is packed with flavor and nutrients, making it a healthy and satisfying option for any meal.

History

Rice-Vegetable 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, vegetables, and a creamy dressing is a classic and timeless choice for a salad.

Ingredients

3 cups of cooked rice, cooled
1 x 10 oz (283 g) package of frozen green peas, cooked and drained
1.5 cups of sliced celery
1 cup of cubed cheddar cheese (0.25 inch cubes)
0.5 cup of pimentos
0.25 cup of minced onion
1 cup of mayonnaise
1 tsp of lemon juice
0.5 tsp of salt
0.5 tsp of seasoned pepper
lettuce leaves
sliced hard-cooked eggs for garnish (optional)
tomato wedges for garnish (optional)

How to prepare

Combine rice, peas, celery, cheese, pimientos, and onion.
Blend mayonnaise, lemon juice, salt, and pepper with the rice mixture; toss lightly.
Serve on lettuce leaves and garnish with sliced hard-cooked eggs and tomato wedges, if desired.

Variations

You can customize this salad by adding your favorite vegetables, such as bell peppers, cucumbers, or cherry tomatoes. You can also add protein sources like grilled chicken, shrimp, or tofu for a heartier option.

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.

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

- For a lighter version, you can use Greek yogurt in place of mayonnaise for the dressing.

Serving Suggestions

This Rice-Vegetable Salad can be served as a side dish with grilled chicken or fish, or enjoyed on its own as a light and refreshing meal.

Cooking Techniques

Cook the rice according to package instructions and allow it to cool completely before adding it to the salad. Be sure to cook the frozen peas and drain them well before adding them to the salad.

Ingredient Substitutions

You can substitute Greek yogurt for mayonnaise in the dressing for a lighter option. You can also use different types of cheese, such as feta or mozzarella, in place of cheddar.

Make Ahead Tips

You can prepare the rice and vegetables ahead of time and store them in the refrigerator until you are ready to assemble the salad. The dressing can also be made in advance and stored separately until serving.

Presentation Ideas

Serve this Rice-Vegetable Salad on a bed of lettuce leaves and garnish with sliced hard-cooked eggs and tomato wedges for a colorful and appetizing presentation.

Pairing Recommendations

This salad pairs well with grilled meats, seafood, or tofu. It also goes well with a side of crusty bread or a light soup.

Storage and Reheating Instructions

Store any leftovers of this Rice-Vegetable Salad in an airtight container in the refrigerator for up to 2 days. This salad is best served cold and does not need to be reheated.

Nutrition Information

Calories per serving

Each serving of this Rice-Vegetable Salad contains approximately 300 calories, making it a light and nutritious option for a meal.

Carbohydrates

This Rice-Vegetable Salad is a good source of carbohydrates, with the rice and vegetables providing a healthy dose of energy for your body.

Fats

The mayonnaise and cheese in this salad contribute to the fat content, but in moderation, these fats can be part of a balanced diet.

Proteins

The cheddar cheese in this salad adds a protein boost, making it a satisfying and filling option for a meal.

Vitamins and minerals

The vegetables in this salad provide a variety of vitamins and minerals, including vitamin C from the pimientos and celery, and vitamin A from the peas.

Alergens

This recipe contains dairy (cheese) and eggs, so it may not be suitable for those with dairy or egg allergies.

Summary

Overall, this Rice-Vegetable Salad is a balanced and nutritious dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Rice-Vegetable Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a summer barbecue. Packed with flavor and nutrients, this salad is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend, Mrs. Jenkins, in her cozy kitchen. Mrs. Jenkins was known far and wide for her delicious homemade dishes, and I always looked forward to our culinary adventures together.

On that particular day, Mrs. Jenkins pulled out a large bowl filled with a colorful medley of rice and vegetables. The vibrant hues and enticing aroma immediately caught my attention. "What is this delightful dish?" I asked, my mouth watering in anticipation.

Mrs. Jenkins smiled knowingly and replied, "This, my dear, is my famous Rice-Vegetable Salad. It's a family recipe that has been passed down for generations."

I was intrigued and begged Mrs. Jenkins to teach me how to make the salad. She graciously agreed and began to walk me through the steps, sharing tips and tricks along the way. As I watched her expert hands chop, mix, and season, I knew that I had stumbled upon something truly special.

Mrs. Jenkins explained that the key to a perfect Rice-Vegetable Salad lies in the fresh ingredients and precise measurements. She emphasized the importance of using high-quality rice, a variety of colorful vegetables, and a flavorful dressing to tie it all together.

As we sat down to enjoy our meal, I savored each bite of the Rice-Vegetable Salad. The tender grains of rice, crunchy vegetables, and tangy dressing created a harmonious blend of flavors and textures that danced on my taste buds.

From that moment on, I was determined to master the art of making Mrs. Jenkins' Rice-Vegetable Salad. I spent countless hours in my own kitchen, experimenting with different combinations of ingredients and adjusting the seasoning to suit my own palate.

I sought out other seasoned cooks and grandmothers in my community, eager to learn from their wisdom and expertise. Each one generously shared their own variations of the Rice-Vegetable Salad recipe, adding their own unique flair and personal touches.

One elderly woman, Mrs. Thompson, taught me to add a handful of toasted nuts and dried fruits for a sweet and savory twist. Another neighbor, Mrs. Harris, suggested marinating the vegetables in a zesty vinaigrette before mixing them with the rice.

I meticulously documented each new variation, creating a personalized recipe book filled with handwritten notes and cherished memories. I treasured these culinary treasures, knowing that they were a part of my culinary legacy.

Over the years, I continued to refine and perfect my Rice-Vegetable Salad recipe, incorporating new techniques and flavors that I had learned along the way. I shared my creation with friends and family, who raved about its delicious taste and wholesome ingredients.

As I look back on that fateful day in Mrs. Jenkins' kitchen, I am filled with gratitude for the knowledge and inspiration she imparted to me. Her Rice-Vegetable Salad recipe has become a beloved staple in my own family, a symbol of love, tradition, and the joy of cooking.

And so, whenever I prepare a fresh batch of Rice-Vegetable Salad, I am reminded of the countless hours spent learning and perfecting this timeless dish. It is a testament to the power of friendship, mentorship, and the simple pleasure of sharing a delicious meal with those we hold dear.