American Rice Salad for World on a Plate + Vintage Cookbook LovePosted on Jun 24, 2012 | 21 comments
The theme for this month's World on a Plate event was originally rice salads, then was expanded to include pasta and grain salads. Since I'm the US representative, I wanted to dig into my newfound archives and find a truly American recipe to bring to the table. I went through every single cookbook in this particular collection and was surprised to find only two rice salad recipes, one from 1921 and the other from 1922. They are very simple, and call for mixing vegetables with rice and topping them with salad dressing (mayonnaise-based dressings were the most popular at that time). While the recipe in the Shorewood cookbook (compiled by the Ladies' Aid Society of the Luther Memorial Chapel, East Milwaukee, 1922) was slightly more interesting for its inclusion of watercress and olives, I opted for the simpler recipe from the Brewster Book of Recipes (by the Woman's Association of Brewster Congregational Church and their Friends, Detroit, 1921).
American Rice Salad
This simple rice salad is pure Americana, and makes a wonderful side for just about any meal.
Author: Katherine Martinelli (adapted from the Brewster Book of Recipes)
Recipe Type: Salad
Yield: 6 to 8 servings
- 1 cup rice
- 1¾ cups water
- 1 tablespoon butter (optional)
- 1 cup carrots, small dice
- 1 cup peas (frozen or fresh)
- Salt and pepper
- Lettuce leaves
- Salad dressing of your choice
- Put the rice and water in a small pot and add the butter, if using (omit to make vegan and parve - I include it to add flavor and prevent it from sticking to the pot).
- Turn the heat to medium and bring the water to a simmer.
- Lower the heat and cover the pot.
- Cook until the water is absorbed and the rice is tender, about 15 minutes.
- Remove from the heat and keep it covered for at least 5 minutes.
- Remove the lid and fluff with a fork. Turn out into a large bowl to cool.
- Meanwhile, bring another pot of water to a boil and add the carrots and peas. Cook for about 5 to 7 minutes, or until just tender.
- Drain and run cold water over so they keep their vibrant color.
- Mix the rice with the peas and carrots in a large bowl. Season with salt and pepper.
- You can choose to mix in salad dressing to taste at this point or drizzle over once it has been served.
- To serve, Place a lettuce leaf on each salad plate. Tightly pack rice and vegetable mixture into a small bowl. Turn the bowl upside down on the lettuce leaf so it forms a small mound.
- Drizzle with salad dressing, if you haven't already, and serve.
- Rice salad is best enjoyed the same day and should not be refrigerated (although the dressing helps to keep it moist). If you have leftovers, make fried rice with it the next day.
Gluten free, Parve (omit butter), Vegan (omit butter), Vegetarian