• 3 Ratings

A spicy pepper jelly vinaigrette provides lovely contrast to the sweet peaches and blueberries in this summery rice salad recipe. Try this side dish with either long grain rice or Carolina Gold rice.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions. Fluff; spread in a shallow baking pan. Cover loosely; chill 1 hour.

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  • For salad: In a large bowl combine cooled rice, peaches, blueberries, tomatoes, 1/2 cup torn basil, the red onion, and, if desired, chile pepper.

  • For vinaigrette: In a small bowl whisk together cider vinegar, olive oil, red pepper jelly, shallot, 1 tablespoon chopped basil, the mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss salad with dressing. Season with salt and black pepper to taste. Chill, covered, up to 8 hours. Stir before serving.

Tips

Carolina Gold rice is beloved in the South for its flavor, texture, and starch content. If you can't find it, substitute a long grain rice.

*

Chile peppers contain oils that can burn your skin and eyes; wear rubber gloves when prepping them.

Nutrition Facts

171 calories; 6 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 0 mg cholesterol; 110 mg sodium. 150 mg potassium; 26 g carbohydrates; 1 g fiber; 6 g sugar; 2 g protein; 0 g trans fatty acid; 321 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 61 mcg folate; 0 mcg vitamin b12; 17 mg calcium; 1 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0