Summer rice salad with goat cheese dressing - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Corn oil |
| ½ | cup | Crumbled soft mild goat cheese (such as Montrachet) |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Chopped fresh oregano |
| 1 | tablespoon | Ground cumin |
| ½ | teaspoon | Ground cloves |
| 4½ | cup | Water |
| 2½ | cup | Uncooked long-grain white rice |
| 1 | teaspoon | Salt |
| 1 | pack | (10-oz) frozen corn, thawed, 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 4½ C water to simmer in heavy large saucepan. Add rice and 1 t 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 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.)
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>