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Hey my Sweet Vs, its the Sweetest Vegan here.
Today on the show for the Southern Queen of Vegan Cuisine Project we are supposed to be making a creamy rice salad
with country ham and peas. We are going to leave out the ham and just add more peas and get started on this recipe. Here we go.
Creamy Rice Salad with Peas Recipe
We are going to start this recipe by cooking our white rice as the box or the bag tells you.
You can use brown rice if you have it on hand. I had white rice on hand, so that is what I went with.
After that is cooked, the recipe is really simple. You are just going to add it to a large bowl, along with salt,
After that is cooked, the recipe is really simple. You are just going to add it to a large bowl, along with salt,
liquid smoke and agave nectar to help replace the flavors of the country ham.
Fresh or frozen peas that have been thawed, vegan mayonnaise, parsley, chopped onions, diced garlic, lemon juice,
and a little bit of sriracha sauce.
Stir it all together and you are done.
The creamy rice salad actually was not creamy enough for me. I felt like it need more mayonnaise,
even though that is adding more extra fat that you really don't need, so I am glad I went lighter on the mayonnaise.
But, I guess since I am used to my grandmother making really mayonnaise drench
fish salads, and chicken salads, and potato salads, I am used to my salads having a lot of mayonnaise in them.
So it felt like it was missing some creaminess, even though it was a creamy rice salad.
You know what I am saying?
At first, I only added in the original portion of peas, and it felt like it was missing something.
Like I was just eating a lot of rice, a little bit of cream and a little bit of peas. Then I thought,
"Oh yeah, you took out the ham, you should add more of something else."
I added in more peas and it felt more like a well rounded dish.
Thank you for watching today. If you like this episode, give it a thumbs up.
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Creamy Rice Salad with Peas - Vegan Food Recipe