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    You are in: Home / Recipes / Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette Recipe
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    Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs

    1 hr

    4 hrs

    ribbit!'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    The Salad

    The Dressing

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Rice Salad with Smoked Gouda and Garlic Dill Vinaigrette

    Serving Size: 1 (310 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 464.9
     
    Calories from Fat 244
    52%
    Total Fat 27.1 g
    41%
    Saturated Fat 7.7 g
    38%
    Cholesterol 32.3 mg
    10%
    Sodium 481.7 mg
    20%
    Total Carbohydrate 42.3 g
    14%
    Dietary Fiber 6.2 g
    24%
    Sugars 6.5 g
    26%
    Protein 14.1 g
    28%

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