Rice Salad With Smoked Gouda And Garlic Dill Vinaigrette Recipes

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RICE SALAD WITH SMOKED GOUDA AND GARLIC DILL VINAIGRETTE



Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette image

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.

Provided by ribbit

Categories     Long Grain Rice

Time 5h

Yield 6 serving(s)

Number Of Ingredients 16

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)

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.

Nutrition Facts : Calories 464.9, Fat 27.2, SaturatedFat 7.7, Cholesterol 32.3, Sodium 481.7, Carbohydrate 42.3, Fiber 6.2, Sugar 6.6, Protein 14.1

WILD RICE BRUSSELS SPROUTS AND SMOKED GOUDA SALAD



Wild Rice Brussels Sprouts and Smoked Gouda Salad image

I tried to re-create (copy cat) this side dish I found at Costco and can't find any more. With smoked gouda and roasted brussels sprouts, you can't go wrong! Love this dish.

Provided by soveria

Categories     Free Of...

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 cup wild rice, uncooked
2 tablespoons extra virgin olive oil
1 lb Brussels sprout, trimmed of outer leaves and base, thinly shaved crosswise
1 cup smoked gouda cheese, shredded
1 cup craisins, chopped into smaller bits
1/2 cup almonds, slivered
salt and pepper, to taste

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.

Nutrition Facts : Calories 269.5, Fat 12.4, SaturatedFat 3.4, Cholesterol 16.1, Sodium 158.8, Carbohydrate 33.5, Fiber 4.5, Sugar 12, Protein 9.7

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