Bamboo and Red Rice Salad with Blue Cheese
Makes 10 to 12 servings
Ingredients:
Salad:
8 ounces bamboo rice
8 ounces red rice
1 1/2 cup Granny Smith apples, diced
juice from 1/2 lemon
1 1/4 cups dried cherries
1 cup toasted walnuts
1/4 cup red onion, small dice
1 tablespoon fresh mint, chopped
1 tablespoon scallions, sliced thin
4 ounces blue cheese, crumbled
Vinaigrette:
3/8 cup red wine vinegar
3/8 cup extra virgin olive oil
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sugar, or to taste
Cook bamboo and red rice separately according to package directions, cool immediately.
Core and dice apples, then toss with lemon juice. Drain lemon juice and combine apples with both rice varieties. Combine remaining ingredients except vinaigrette and blue cheese, mix well.
Pour vinegar in a non-reactive bowl, slowly drizzle in olive oil while whisking continuously. Add mustard and sugar, continue to whisk until the vinaigrette emulsifies. Add vinaigrette to salad, mix well. Serve chilled, topped with crumbled blue cheese.
B-man
