Carolina Gold Rice Salad with Peaches and Pecans

Carolina Gold is the heirloom long-grain rice that built the economy of the antebellum South. Today it is enjoying a revival thanks to small farms in the Lowcountry of South Carolina. This modern-fusion cold salad celebrates the grain's nutty depth alongside the region's signature summer peaches, toasted pecans, and a bright apple cider vinegar dressing — a healthy, plant-forward interpretation of Lowcountry tradition.

Serves: 4

Ingredients

• 300g (1.5 cups) Carolina Gold rice (or any heirloom long-grain rice)
• 3 ripe peaches (about 400g / 14 oz), pitted and sliced thin
• 80g (3 oz) toasted pecans, roughly chopped
• 60g (2 oz) baby arugula
• 4 spring onions, sliced thinly
• 30g (1 oz) fresh mint leaves, torn
• 30g (1 oz) fresh basil, torn

Dressing:

• 3 tbsp (45ml) apple cider vinegar
• 1 tbsp (15ml) honey
• 1 tsp (5ml) Dijon mustard
• 4 tbsp (60ml) extra-virgin olive oil
• Salt and black pepper

Instructions

1. Cook rice in well-salted water following package instructions, typically 18–20 minutes. Spread on a sheet pan and cool to room temperature — do not refrigerate or it will clump.
2. Whisk together apple cider vinegar, honey, Dijon, and olive oil until emulsified. Season generously with salt and pepper.
3. In a large bowl, combine cooled rice, spring onions, and half the dressing. Toss and let sit 10 minutes to absorb.
4. Add peach slices, arugula, mint, and basil. Drizzle remaining dressing and toss gently.
5. Pile into bowls and scatter pecans over the top just before serving so they stay crisp.

Cook's Notes: For best flavour, use fully ripe in-season peaches; nectarines or plums work well out of season. The undressed rice base keeps refrigerated for 2 days — add peaches and greens only at serving time.