Vegetable-Rice Medley Salad

Vegetable-Rice Medley Salad Recipe from USA | Ingredients & Instructions

Region / culture: USA | Servings: 4

Introduction

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

History

This recipe is a modern twist on a classic rice salad, incorporating a variety of fresh vegetables and seasonings to create a dish that is both satisfying and flavorful.

Ingredients

2 cups cooked rice
1 15 oz (425 g) can blackeye peas, drained
1 cup sliced celery
1 cup sliced yellow squash
2 thinly sliced green onions
0.33 cup mayonnaise
0.33 cup sour cream
2 tsp lemon juice
1.5 tsp salt
0.5 tsp seasoned pepper
3 to 4 drops hot pepper sauce
green pepper strips or rings (optional)
3 cups hot cooked rice
1 tsp oregano
1 tsp prepared horseradish
0.25 tsp ground black pepper
1 lb (454 g) peeled and deveined shrimp
3 cups hot cooked rice
grated parmesan cheese (optional)
0.5 tsp salt
0.13 tsp ground white pepper
0.25 tsp ground nutmeg
1 cup shredded swiss cheese, divided
0.25 cup dry white wine
0.25 tsp ground white pepper

How to prepare

In a mixing bowl, combine rice, peas, celery, squash, and onions.
Stir together mayonnaise, sour cream, lemon juice, salt, seasoned pepper, and pepper sauce. Add the mixture to the rice mixture and toss lightly.
If desired, garnish with green pepper strips or rings.

Variations

Feel free to customize this salad with your favorite vegetables or protein sources. You can also add in different seasonings or herbs to change up the flavor profile.

Cooking Tips & Tricks

Be sure to cook the rice according to package instructions to ensure that it is fluffy and not mushy.

- Feel free to customize this salad with your favorite vegetables or add in some protein like grilled chicken or tofu.

- For a vegan version, you can substitute the mayonnaise and sour cream with a dairy-free alternative.

Serving Suggestions

This salad can be served as a main dish for a light lunch or as a side dish for dinner. Pair it with grilled chicken or fish for a complete meal.

Cooking Techniques

The key to making this salad is to cook the rice properly and to mix the ingredients together gently to avoid mushiness.

Ingredient Substitutions

If you don't have all the ingredients on hand, feel free to substitute with similar vegetables or protein sources. You can also use Greek yogurt in place of sour cream for a lighter option.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving.

Presentation Ideas

Garnish this salad with some fresh herbs or a sprinkle of grated cheese for a beautiful presentation.

Pairing Recommendations

This Vegetable-Rice Medley Salad pairs well with a crisp white wine or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, simply microwave for a few minutes or enjoy cold.

Nutrition Information

Calories per serving

Each serving of this Vegetable-Rice Medley Salad contains around 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

This Vegetable-Rice Medley Salad is a great source of carbohydrates, providing energy to fuel your day. Each serving contains approximately 30 grams of carbohydrates.

Fats

With the mayonnaise and sour cream in this recipe, there is a moderate amount of fats present. Each serving contains around 10 grams of fat.

Proteins

This salad is a good source of protein, especially if you choose to add shrimp or another protein source. Each serving contains approximately 15 grams of protein.

Vitamins and minerals

Packed with a variety of vegetables, this salad is rich in essential vitamins and minerals such as vitamin C, vitamin A, and potassium.

Alergens

This recipe contains dairy (mayonnaise, sour cream, cheese) and shellfish (shrimp), so be mindful of any allergies when preparing this dish.

Summary

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

Summary

This Vegetable-Rice Medley Salad is a delicious and nutritious dish that is perfect for any occasion. Packed with flavor and texture, this salad is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a beautiful Vegetable-Rice Medley Salad that my dear friend Margaret had brought to a potluck dinner. The colors were vibrant and the flavors were fresh and delicious. I knew I had to learn how to make it myself.

Margaret was kind enough to share her recipe with me, and I was thrilled to have the opportunity to learn from her. She told me that she had discovered the recipe while traveling in Greece, where she had attended a cooking class with a local chef. The chef had taught her how to make the salad using fresh, seasonal vegetables and fragrant herbs.

I was intrigued by the idea of combining vegetables with rice in a salad, as I had never tried anything quite like it before. Margaret explained that the key to making the dish successful was to cook the rice just right – not too mushy, but not too firm either. It should be perfectly al dente, so that it could soak up the flavors of the dressing and the vegetables.

Margaret showed me how to cook the rice in a pot of boiling water until it was tender, but still had a bit of bite to it. She then drained the rice and let it cool while we prepared the vegetables. We diced up a colorful array of bell peppers, cucumbers, cherry tomatoes, and red onions, and tossed them together in a large bowl.

Next, we made the dressing – a simple mixture of olive oil, lemon juice, garlic, and fresh herbs. Margaret told me that the key to a good dressing was to balance the acidity of the lemon juice with the richness of the olive oil, and to season it well with salt and pepper. We poured the dressing over the vegetables and rice, and tossed everything together until it was well coated.

The aroma that wafted up from the bowl was intoxicating – the bright, citrusy scent of the lemon, the savory notes of the garlic and herbs, and the freshness of the vegetables. I couldn't wait to dig in and taste the finished dish.

Margaret and I sat down to enjoy our creation, and I was blown away by how delicious it was. The rice was perfectly cooked, with just the right amount of chewiness, and the vegetables were crisp and flavorful. The dressing tied everything together beautifully, adding a bright, tangy zing to the dish.

As I savored each bite, I felt a sense of pride and accomplishment. I had learned how to make a new and exciting recipe, and I had done it with the help of a dear friend. Cooking had always been a passion of mine, but this dish had sparked a new level of inspiration in me.

From that day on, the Vegetable-Rice Medley Salad became a staple in my repertoire. I made it for family gatherings, potlucks, and dinner parties, and it always received rave reviews. I started experimenting with different variations, adding in grilled chicken or shrimp, or swapping out the vegetables for whatever was in season.

Each time I made the salad, I thought of Margaret and the wonderful day we had spent together in her kitchen. She had been my guiding light, my mentor, and my friend, and I was grateful for her generosity in sharing her recipe with me. It had opened up a whole new world of culinary possibilities, and I couldn't wait to see where my newfound skills would take me next.

As I sit here now, writing down this story for my grandchildren to read, I am filled with a sense of nostalgia and gratitude. Cooking has always been a way for me to connect with others, to share my love and creativity with those around me. And the Vegetable-Rice Medley Salad will always hold a special place in my heart, as a reminder of the day I first learned how to make it, and the wonderful friend who taught me.