Recipe - Summer Rice Salad With Goat Cheese Dressing

DRESSING
One half cup Corn oil
One half cup Crumbled soft mild goat
cheese
One fourth cup Red wine vinegar
2 tablespoon Ons, chopped fresh oregano
1 tablespoon On, ground cumin
One half teaspoon Ground cloves

SALAD
4 One half cup Water
2 One half cup Uncooked longgrain white
rice
1 teaspoon Salt
10 ounce Frozen corn, thawed and
drained
1 cup Chopped red bell pepper
1 cup Chopped green bell pepper
1 cup Chopped red onion
6 Green onions, chopped
One half cup Chopped fresh chives or
green onions

FOR DRESSING: Combine corn oil, goat cheese, vinegar, oregano, cumin and
cloves in large bowl and whisk until well blended. Set aside.

FOR SALAD: Bring 4One half cups water to simmer in heavy large saucepn. Add
rice and 1 teaspoon salt and stir to combine. Reduce heat to low, cover and
cook until rice is cooked through, about 20 minutes. Remove from heat and
let stand 5 minutes.

Transfer rice to a large bowl. Fluff with fork. Pour goat cheese dressing
over hot rice and let cool, tossing occasionally. Mix in corn, red and
green bell peppers, red and green onions and chives. Season to taste with
salt and pepper. (Rice salad can be prepared 1 day ahead. Cover and
refrigerate. let stand 2 hours at room temperature before serving.)
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Per serving (excluding unknown items): 199 Calories; 14g Fat (60% calories
from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 291mg Sodium

Recipe by: Bon Appetit/August 1994 Posted to FOODWINE Digest 02 Jul 97 by
"McNamara, Kelly" kmcnamara@LIGGETT.COM on Jul 2, 1997