Sarasota's Summer Chilled Vineyard Rice Salad

Name: Sarasota's Summer Chilled Vineyard Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups brown rice, cooked; ¾ cup red seedless grapes, cut in half; ¾ cup green seedless grape, cut in half; 2 celery ribs, fine diced (save the leaves and chop those too); 4 scallions, fine diced (white and green parts); ½ cup walnuts, toasted and chopped; 3 tablespoons of fresh mint, fine chopped; ½ cup vinaigrette (see recipe below); ¼ cup orange marmalade; salt; pepper; ½ cup olive oil; ¼ cup red wine vinegar; 1 tablespoon red wine (cabernet, merlot or chianti all will work fine); 1 teaspoon shallot, minced; 1 ½ teaspoons orange juice; 1 teaspoon honey; salt; pepper

Servings: persons

4 cups brown rice, cooked
¾ cup red seedless grapes, cut in half
¾ cup green seedless grape, cut in half
2 celery ribs, fine diced (save the leaves and chop those too)
4 scallions, fine diced (white and green parts)
½ cup walnuts, toasted and chopped
3 tablespoons of fresh mint, fine chopped
½ cup vinaigrette (see recipe below)
¼ cup orange marmalade
salt
pepper
½ cup olive oil
¼ cup red wine vinegar
1 tablespoon red wine (cabernet, merlot or chianti all will work fine)
1 teaspoon shallot, minced
1 ½ teaspoons orange juice
1 teaspoon honey
salt
pepper

1
Dressing -- Mix the red wine, vinegar, shallot, orange juice, honey, salt and pepper.
2
Slowly drizzle in the olive oil and whisk well until combined.
3
Set to the side as you make the salad.
4
Walnuts -- In a small non stick saute pan, add the walnuts and bring to medium heat.
5
Saute 3-4 minutes until you begin to smell the nuts and they are lightly toasted.
6
Just watch them carefully, it doesn't take long.
7
Once they are toasted, remove from the heat and transfer to a plate to cool.
8
Rice -- I prefer brown rice for this recipe, but you can always use white rice or a blend if you prefer.
9
The brown rice just adds a nice nutty flavor.
10
Cook the rice according to package directions.
11
Salad -- In a large bowl add the rice, after it has cooled along with the celery, celery leaves, grapes, scallions, nuts, and mint.
12
Toss well to combine.
13
Dressing -- Mix 1/2 of the vinaigrette you made earlier and stir in 1/4 cup orange marmalade, whisk well to combine.
14
Drizzle over the salad and toss.
15
Serve -- Just ENJOY!

1095

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups brown rice, cooked, ¾ cup red seedless grapes, cut in half, ¾ cup green seedless grape, cut in half, 2 celery ribs, fine diced (save the leaves and chop those too), and more.

Yes, Sarasota's Summer Chilled Vineyard Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!