Rice Salad With Smoked Gouda And Garlic Dill Vinaig

Name: Rice Salad With Smoked Gouda And Garlic Dill Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Salad; 1 cup cooked kidney beans or (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); The Dressing; 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)

Servings: persons

The Salad
1 cup cooked kidney beans or (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)
The Dressing
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)

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.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: The Salad, 1 cup cooked kidney beans or (1 ounce) can kidney bean, 2 cups water, 1 cup basmati rice or 1 cup jasmine rice (uncooked), and more.

Yes, Rice Salad With Smoked Gouda And Garlic Dill Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rice Salad With Smoked Gouda And Garlic Dill Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions