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Carolina Gold Rice Plate Recipe

American (Southern) · Main course · 40 min total

A classic Southern dish featuring nutty, aromatic Carolina Gold rice paired with a medley of sautéed vegetables and a tangy vinaigrette, perfect as a light main or hearty side.

Ingredients

• 1 cup Carolina Gold rice
• 2 cups water
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions

1. Rinse the Carolina Gold rice in a fine-mesh sieve under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice, water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
3. While the rice cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the bell pepper and zucchini; sauté for 4-5 minutes until slightly softened. Add the cherry tomatoes and garlic; cook for 2 more minutes. Season with salt and pepper. Remove from heat and stir in parsley.
4. In a small bowl, whisk together lemon juice, Dijon mustard, and 1/4 cup extra-virgin olive oil until emulsified. Season with salt and pepper.
5. To serve, divide the rice among plates. Top with the sautéed vegetables and drizzle with the vinaigrette. Serve warm or at room temperature.

Tips

• Carolina Gold rice can be substituted with another long-grain rice, but the authentic nutty flavor is best with the original.
• For a protein boost, add grilled shrimp or chicken on top.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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