Lady Peas & Carolina Gold Rice Recipe
piquillo peppers, red wine vinaigrette, herb salad
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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Rice
In a medium saucepan, combine the Carolina gold rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Cook the Lady Peas
In a separate pot, bring salted water to a boil. Add the lady peas and cook for about 5-7 minutes until tender. Drain and set aside.
Make the Vinaigrette
In a small bowl, whisk together the red wine vinegar, olive oil, salt, and black pepper until emulsified.
Assemble the Salad
In a large bowl, combine the cooked lady peas, Carolina gold rice, chopped piquillo peppers, and fresh herbs. Drizzle with the vinaigrette and toss gently to combine.
Serve
Serve the salad at room temperature or chilled. Enjoy!