Savory Gouda Rice Salad: A Flavorful Potluck Favorite

Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette

🕓 Cook Time: 4 hours
🕐 Prep Time: 1 hour
🕒 Total Time: 5 hours

Description:

This delightful recipe hails from “The Best 125 Meatless Main Dishes” cookbook and has been infused with personal flair by swapping celery for the refreshing taste of fennel bulb, catering to those who may not favor the former. Renowned as the star of potlucks, this dish boasts a harmonious blend of flavors. Notably, the absence of fresh dill can easily be compensated for by utilizing the leafy fronds of fennel, ensuring no compromise in taste or texture.

Ingredients:

• 1 can kidney beans, drained and rinsed
• 2 cups water
• 1 cup basmati rice
• 1 red bell pepper, diced
• 4 green onions, thinly sliced
• 1 fennel bulb, finely chopped
• 6 ounces smoked gouda cheese, cubed
• 1 cup peas
• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 lemon, juiced
• 3 cloves garlic, minced
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh dill, chopped

Nutrition Facts (Per Serving):

• Calories: 464.9
• Fat: 27.2g
• Saturated Fat: 7.7g
• Cholesterol: 32.3mg
• Sodium: 481.7mg
• Carbohydrates: 42.3g
• Fiber: 6.2g
• Sugar: 6.6g
• Protein: 14.1g

Recipe Instructions:

1. Prepare Kidney Beans:

   • Drain and rinse the kidney beans thoroughly. Set them aside for later use.

2. Cook Basmati Rice:

   • In a saucepan, bring 2 cups of water to a boil.
   • Add the basmati rice, cover the saucepan, and let it cook over low heat for approximately 25 minutes, until the rice is tender and the water is absorbed.
   • Once cooked, fluff the rice with a fork, cover, and set it aside to cool.

3. Prepare Dressing:

   • While the rice is cooking, whisk together olive oil, apple cider vinegar, and lemon juice in a small bowl.
   • Add minced garlic, sugar, salt, and black pepper to the mixture, whisking until the dressing achieves a smooth and thick consistency.
   • Gently fold in the chopped fresh dill, ensuring it’s evenly distributed throughout the dressing. Set aside.

4. Assemble Salad:

   • In a large mixing bowl, combine the cooked basmati rice, diced red bell pepper, thinly sliced green onions, finely chopped fennel bulb, and prepared kidney beans.

5. Add Dressing:

   • Pour the prepared dressing over the rice and vegetable mixture. Toss gently until all ingredients are well coated in the flavorful dressing.

6. Incorporate Cheese and Peas:

   • Add the cubed smoked gouda cheese and peas to the salad mixture, tossing again to evenly distribute the ingredients.

7. Chill and Serve:

   • Cover the salad bowl and refrigerate for a minimum of 4 hours or overnight, allowing the flavors to meld together.
   • Before serving, let the salad sit at room temperature for approximately 30 minutes to enhance its flavors.

Serving Suggestions:

This Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette is a versatile dish that can be served as a refreshing standalone meal or as a delightful accompaniment to grilled meats or seafood. Pair it with crusty bread or serve alongside a selection of fresh greens for a complete and satisfying dining experience. Enjoy the vibrant flavors and textures of this crowd-pleasing recipe!