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Rice Salad with Goat Cheese, Edamame and Dill

Serves 4

A simple and summery side dish.


  • Olive Oil ¼ cup
  • Red Wine Vinegar 1/8 cup
  • Lemon Juice 2 Tbs
  • Soft Goat Cheese 1 cup, divided
  • Salt and Freshly Ground Black Pepper to taste
  • Cooked Basmati Rice 2 cups
  • Spring Onions 3, white and green parts chopped
  • Frozen Edamame or Garden Peas ½ cup, cooked and cooled
  • Fresh Dill a generous handful, chopped

Cook It

  1. Whiz the olive oil, vinegar, lemon juice and half cup of goat cheese in a blender until creamy. Season to taste with salt and pepper.
  2. Mix the spring onions and edamame into the cooked rice. Reserve a little of the goat cheese and dill for garnish and mix the rest into the rice. Add the dressing to the rice and toss to combine.
  3. Plate the salad and garnish with freshly cracked black pepper, dill and goat cheese.