Red White and Blue Santee Gold Rice Salad
Red White and Blue Santee Gold Rice Salad
Ingredients
- 2 cups Tidewater Grain Company Santee Gold White or Brown Rice
- 2 cups water
- pinch of salt
- A handful or two of fresh local blueberries
- 1 1/2 cups locally grown cherry tomatoes, chopped
- 2-3 sprigs each of fresh mint and basil
- your favorite vinaigrette – we love the one in the photo from our friends at TonTon sauces in Raleigh. Follow this link to see their whole line of Japanese sauces
Instructions
- Measure the rice in a standard cup measure. Bring two cups of water to a boil, add a pinch of salt. Add the dry rice to the boiling water. Stir; cover and reduce heat to medium low. All the rice to simmer for 10 minutes. Uncover and fluff with a spoon or fork.
- Pour the hot rice out onto a parchment paper linked baking sheet and allow to cool. Meanwhile chop up the tomatoes. Add the blueberries and fresh mint and basil. mix well and dress with the vinaigrette. Chill until you are ready to serve.
Notes
Just in case – here are a few recipe variations we think you will love:
- Substitute a cup of minced fresh flat leaf parsley for the basil; leave out the blueberries and dress with extra virgin olive oil and lemon juice for a fresh rice tabouli salad
- Add chopped mango, sliced cucumber and a bit of minced jalapeno and a drizzle of your favorite extra virgin olive oil for a mango salsa rice salad.
- Leave out the blueberries and play up the tomatoes and basil for a Caprese Rice Salad
- In place of the blueberries, tomatoes and fresh herbs, grate fresh local carrots and add the to the cold rice. Toss in a couple of tablespoons of fresh minced ginger, a handful of raisins and dress with a mix of orange juice, white balsamic vinegar and extra virgin olive oil.
- Follow the recipe as it is written above, but substitute fresh seeded and sliced cucumber for the tomatoes. Season with salt and pepper to taste.