Spring Vegetable and Rice Salad Recipe — The Mom 100 – The Mom 100

The Mom 100
Whatever rice you like, whatever spring vegetables you have on hand add up to a perfect light rice salad.
Rice salads are a summertime staple, and a great way to round out a warm weather menu. Use whatever rice you have around, or that you are fancying lately.  I used plain old white rice, because that’s what I had, but brown would be perfect, and it would be fun to play with more “exotic” types of rice, like Texmati, jasmine, basmati, or wild rice.  
Spring Vegetable and Rice Salad: Whatever rice you like, whatever spring vegetables you have on hand add up to a perfect light rice salad.
What you are doing to the green vegetables by cooking them briefly in boiling water, and then immediately draining them and plunging them into ice water is blanching them.  Blanching is a quick-cook method, usually used with vegetables, that not only softens the vegetables slightly, and when you dunk them into cold water right after cooking them this method also locks in their bright color.  This also stops them from cooking further in the residual cooking heat, which is known as carryover cooking.  
If you cooked the vegetables for a couple of minutes and skipped the ice bath they would just soften a bit, and lose a bit of their brightness, but everything would still be a-ok.  However, this ice water bath takes very little extra time, and also, the bowl that you use for the water bath is barely “dirty” and can be immediately put to use for something else, like a green salad or to mix up whatever else is happening for dinner in your house.  That’s my case for the ice bath, take it or leave it.
To cook beets, click here, or…you can cheat.  Cooked beets, even golden or yellow beets, are available in the supermarket, canned or freshly cooked usually within the produce section.  I’m partial to Melissa’s steamed beets, which some in red and golden colors, and can be kept in the fridge for months til you are in a beet mood.  The chunks are larger than I prefer for this salad, so I just cut them in half or into smaller pieces, which takes all of 2 minutes.  I like using golden beets in salads because the color doesn’t bleed into the other vegetables.
This salad can be made up to 2 days in advance, though the green vegetables might lose some of their brightness.
This would also be great as part of a composed or prepared salad mini buffet, with other salads such as Pasta Salad with Chicken, Avocado and Tomato, Tomato, Avocado and Cucumber Salad, Arugula and Cucumber Salad with Tzatziki Vinaigrette and Modern Three Bean Salad.
Like this recipe? Pin it to your favorite board on Pinterest.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved
Category: , , , , ,
Main Ingredient: , , ,
Holiday: , , , , , , ,
Season:
Diet:
I’m Looking For: , , , , , , ,
Posted Apr 29, 2022
Sign up now and receive my recipe newsletter full of dinnertime inspiration.
Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use.


document.getElementById( “ak_js_1” ).setAttribute( “value”, ( new Date() ).getTime() );
Sign up now and receive my recipe newsletter full of dinnertime inspiration.
Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use.
“What parent couldn’t use a collection of great-tasting recipes that will make everyone at the table happy—even the picky eaters? Thanks, Katie!”
“[Dinner Solved!] is quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.”
booksbooks

Workman logoWorkman logo
©2022 Workman Publishing Company. All Rights Reserved.
Affiliate disclosure: I get commissions made through links to Amazon and other affiliates through this site.
Exclusive Member of Mediavine Food

source