Rice Salad With Smoked Gouda And Garlic Dill Vinaigrette

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 6
• 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)

Recipe

• 1 drain and rinse kidney beans.
• 2 set aside.
• 3 bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
• 4 stir and fluff the cooked rice, cover, and set aside.
• 5 meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
• 6 add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
• 7 whisk in dill, and set aside.
• 8 combine the cooked rice with the red pepper, green onions, fennel and beans.
• 9 pour on the dressing and toss well.
• 10 add the cheese and the peas and toss again.
• 11 refrigerate for 4 hours or overnight to let the flavors meld.
• 12 allow to sit at room temperature for half an hour before serving.