Rice Salad With Smoked Gouda And Garlic Dill Vinaigrette Recipes

RICE SALAD WITH SMOKED GOUDA AND GARLIC DILL VINAIGRETTE

Steps:

• Drain and rinse kidney beans.
• Set aside.
• Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
• Stir and fluff the cooked rice, cover, and set aside.
• Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
• Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
• Whisk in dill, and set aside.
• Combine the cooked rice with the red pepper, green onions, fennel and beans.
• Pour on the dressing and toss well.
• Add the cheese and the peas and toss again.
• Refrigerate for 4 hours or overnight to let the flavors meld.
• Allow to sit at room temperature for half an hour before serving.

WILD RICE BRUSSELS SPROUTS AND SMOKED GOUDA SALAD

Steps:

• Prepare rice according to package directions.
• In large saute pan, heat olive oil on medium. Add brussels sprouts, season with salt and pepper to taste, and saute until tender and lightly browned, 8-10 minutes.
• In a bowl, stir cooked rice, sprouts, and all other remaining ingredients. Mix until cheese is melted and everything is nicely mixed. If too thick, add a little water to thin it out. Season with more salt and pepper, if needed.
• Serve warm/right away, 3/4 cup per person.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

SMOKED GOUDA AND SPINACH RICE CASSEROLE

Steps:

• Preheat broiler.
• Heat oil in large skillet over medium-high heat, add shallots and mushroom, saute about 6 to 8 minutes or until tender.
• Add hot rice, spinach, 1 1/4 cup gouda, and the cream. Stir until cheese melts and the mixture is heated through.
• Put mixture into a lightly greased 2 qt casserole, sprinkle remaining cheese over the top, broil about 2 minutes to melt cheese.