Summer rice salad with goat cheese dressing
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Corn oil |
| ½ | cup | Crumbled soft mild goat cheese |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Ons, chopped fresh oregano |
| 1 | tablespoon | On, ground cumin |
| ½ | teaspoon | Ground cloves |
| 4½ | cup | Water |
| 2½ | cup | Uncooked long-grain white rice |
| 1 | teaspoon | Salt |
| 10 | ounces | Frozen corn, thawed and drained |
| 1 | cup | Chopped red bell pepper |
| 1 | cup | Chopped green bell pepper |
| 1 | cup | Chopped red onion |
| 6 | Green onions, chopped | |
| ½ | cup | Chopped fresh chives or green onions |
Directions
DRESSING
SALAD
FOR DRESSING: Combine corn oil, goat cheese, vinegar, oregano, cumin and cloves in large bowl and whisk until well blended. Set aside.
FOR SALAD: Bring 4-½ cups water to simmer in heavy large saucepn. Add rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand 5 minutes.
Transfer rice to a large bowl. Fluff with fork. Pour goat cheese dressing over hot rice and let cool, tossing occasionally. Mix in corn, red and green bell peppers, red and green onions and chives. Season to taste with salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and refrigerate. let stand 2 hours at room temperature before serving.) =AD=AD=AD=AD=AD
Per serving (excluding unknown items): 199 Calories; 14g Fat (60% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 291mg Sodium Recipe by: Bon Appetit/August 1994 Posted to FOODWINE Digest 02 Jul 97 by "McNamara, Kelly" <kmcnamara@...> on Jul 2, 1997