Buffet Rice Salad
Buffet Rice Salad could be just the gluten free and dairy free recipe you've been looking for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 180 calories, 6g of protein, and 7g of fat each. This recipe from Taste of Home requires kidney beans, canolan oil, cucumber, and radishes. From preparation to the plate, this recipe takes around 30 minutes. It works well as a very affordable hor d'oeuvre.
Cook rice according to package directions. Cool to room temperature. For dressing, in a small bowl, combine the oil, vinegar, oregano, mustard, garlic, salt and pepper.
In a large bowl, combine the rice, beans, peas, ham, radishes, green pepper, cucumber, onions and parsley. Just before serving, add dressing and toss to coat. Top with tomatoes.
Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner
Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Willamette Valley Vineyards Dijon Clone Chardonnay. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 22 dollars per bottle.
Willamette Valley Vineyards Dijon Clone ChardonnayThe nose opens with aromas of lemon, pear, hazelnut and honey. The bouquet moves into a creamy medium-bodied sip offering flavors of orange, sweet cream, vanilla, caramel and clove. Balancing acidity leaves the wine refreshing, with a lingering finish and ideal for food pairing.Pair with rich seafood dishes like grilled shrimp or seafood scampi, chicken pot pie or creamy soups, rice or potato dishes, fresh salads with vinaigrettes and hard cheeses like aged white cheddar.