Brown Rice Salad with Apples, Raisins and Blue Cheese
A delicious rice salad with chewy, whole grain brown rice, chopped apples, red onion, celery, raisins and blue cheese crumbles tossed in a white wine vinaigrette.
1 1/4 cups whole grain brown rice
2 1/2 cups water
1/4 cup white wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1 cup (4 ounces) Wisconsin Blue Cheese, crumbled - divided use
1 1/2 cups green apple, diced (1 medium)
3/4 cup red onion, diced
1 cup celery, thinly sliced (3 ribs)
1/2 cup raisins
- Combine rice and water in a medium saucepan and stir lightly. Bring to a rolling boil. Cover tightly and reduce heat. Simmer 35 minutes or until water is absorbed. Cool slightly.
- Meanwhile, in a large bowl mix vinegar, salt, pepper and olive oil. Add rice. Stir in 3/4 cup blue cheese, apple, onion, celery and raisins. Cool. Refrigerate two hours or more to allow flavors to blend. Garnish with remaining 1/4 cup blue cheese.
Makes 6 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.