Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette |
|
 |
Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 6 |
|
This recipe comes from The Best 125 Meatless Main Dishes cookbook. The original recipe used celery, but since I can't stand the stuff, I substituted fennel bulb. This is the most requested dish that I bring to potlucks! Note: There have been times when I forgot to pick up fresh dill. I substituted the leafy fronds from the fennel with no problem! Cook time is the time needed to refrigerate the salad. Ingredients:
1 cup cooked kidney beans or 1 (1 ounce) can kidney bean |
2 cups water |
1 cup basmati rice or 1 cup jasmine rice (uncooked) |
1 red bell pepper (chopped) |
4 green onions (diced) |
1 small fennel bulb (diced) |
6 ounces smoked gouda cheese |
1 cup peas (fresh or frozen) |
1/2 cup olive oil |
1/3 cup apple cider vinegar |
1 tablespoon lemon juice |
3 cloves garlic (minced) |
1 tablespoon sugar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup fresh dill (minced) |
Directions:
1. Drain and rinse kidney beans.
2. Set aside.
3. Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
4. Stir and fluff the cooked rice, cover, and set aside.
5. Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
6. Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
7. Whisk in dill, and set aside.
8. Combine the cooked rice with the red pepper, green onions, fennel and beans.
9. Pour on the dressing and toss well.
10. Add the cheese and the peas and toss again.
11. Refrigerate for 4 hours or overnight to let the flavors meld.
12. Allow to sit at room temperature for half an hour before serving.
|
|