Apple and Brown Rice Salad with Wisconsin Blue Cheese
- 1¼ cups whole-grain brown rice
- 2½ cups water
- ¼ cup white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
- 1 cup (6 ounces) crumbled blue cheese, divided
- 1½ cups diced green apple (1 medium)
- ¾ cup diced red onion
- 1 cup celery, thinly sliced (3 ribs)
- ½ cup raisins
Instructions:
This Apple and Brown Rice Salad with Wisconsin Blue Cheese will surely become your favorite dish.
- Combine the rice and water in a medium saucepan and stir lightly. Bring to a rolling boil. Cover tightly and reduce the heat. Simmer for 35 minutes or until the water is absorbed. Cool slightly.
- Meanwhile, in a large bowl mix the vinegar, salt, pepper, and olive oil. Add the rice. Stir in ¾ cup of the blue cheese,the apple, the onion, the celery, and the raisins. Cool. Refrigerate two hours or more to allow the flavors to blend. Garnish with the remaining ¼ cup of blue cheese. Serve at cool room temperature.