Drain and rinse kidney beans.
Set aside.
Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
Stir and fluff the cooked rice, cover, and set aside.
Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
Whisk in dill, and set aside.
Combine the cooked rice with the red pepper, green onions, fennel and beans.
Pour on the dressing and toss well.
Add the cheese and the peas and toss again.
Refrigerate for 4 hours or overnight to let the flavors meld.
Allow to sit at room temperature for half an hour before serving.
Ingredients:
1 cup cooked kidney beans or 1 (1 ounce) can kidney beans
2 cups water
1 cup basmati rice or 1 cup jasmine rice ( uncooked)
1 red bell peppers ( chopped)
4 green onions ( diced)
1 small fennel bulbs ( diced)
6 ounces smoked gouda cheese
1 cup peas ( fresh or frozen)
1/2 cup olive oil
1/3 cup apple cider vinegar
1 tablespoon lemon juice
3 cloves garlic ( minced)
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh dill ( minced)
Steps/Methods:
Drain and rinse kidney beans.
Set aside.
Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
Stir and fluff the cooked rice, cover, and set aside.
Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
Whisk in dill, and set aside.
Combine the cooked rice with the red pepper, green onions, fennel and beans.
Pour on the dressing and toss well.
Add the cheese and the peas and toss again.
Refrigerate for 4 hours or overnight to let the flavors meld.
Allow to sit at room temperature for half an hour before serving.
