Summer Rice Salad with Goat Cheese Dressing

Summer Rice Salad with Goat Cheese Dressing
Summer Rice Salad with Goat Cheese Dressing
Here's a simple do-ahead salad that travels very well. It's also great as a side dish for grilled chicken or beef.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Salad Onion Rice Side Goat Cheese Bell Pepper Summer Bon Appétit
  • 1 teaspoon salt
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/2 cup corn oil
  • 1 cup chopped green bell pepper
  • 1 cup chopped red bell pepper
  • 1/4 cup red wine vinegar
  • 4 1/2 cups water
  • 1 cup chopped red onion
  • 2 tablespoons chopped fresh oregano
  • 6 green onions, chopped
  • Carbohydrate 62 g(21%)
  • Cholesterol 5 mg(2%)
  • Fat 17 g(26%)
  • Fiber 3 g(12%)
  • Protein 8 g(17%)
  • Saturated Fat 4 g(18%)
  • Sodium 357 mg(15%)
  • Calories 435

Preparation 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 1/2 cups water to simmer in heavy large saucepan. 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 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.)

Preparation 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 1/2 cups water to simmer in heavy large saucepan. 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 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.)