Rice Salad With Goat Cheese Dressing |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This salad can be refrigerated overnight but bring it to room temperature before serving. You can add different vegetables to your taste Ingredients:
1/2 cup light vegetable oil (corn, safflower etc.) |
1/2 cup crumbled soft mild goat cheese |
1/4 cup red wine vinegar |
2 tbsp. chopped fresh oregano or basil |
1 tbsp. ground cumin |
4 1/2 cups water |
2 1/2 cups uncooked long-grain white rice |
1 tsp. salt |
1 10 oz. package frozen corn, thawed, drained |
1 1/2 cups chopped red bell pepper |
1/2 cup chopped celery |
1 cup chopped red onion |
6 green onions, chopped |
1/2 cup chopped fresh chives or green onions |
Directions:
1. FOR DRESSING: Combine corn oil, goat cheese, vinegar, oregano or basil, cumin in a large bowl and whisk until well blended. Set aside.
2. FOR SALAD: Bring 4 1/2 cups water to simmer in a heavy large saucepan. Add rice and 1 tsp. salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked trough, about 20 minutes. Remove from heat and let stand 5 minutes.
3. Transfer rice to large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red pepper, celery, red and green onions, and chives. Season to taste with salt and pepper.
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