Red Rice Salad with Apples, Dried Cherries and Blue Cheese Crumbles

Ingredients

• 1 pound Indian Harvest Bamboo Rice
• 1 pound Indian Harvest Colusari Red Rice
• 3 cups Granny Smith apples, diced
• juice from one lemon
• 2 ½ cups dried cherries
• 2 cups toasted walnuts
• ½ cup red onion, small dice
• 2 tablespoons fresh mint, chopped
• 2 tablespoons scallions, sliced thin
• 8 ounces crumbled blue cheese
• For Vinaigrette:
• ¾ cup red wine vinegar
• ¾ cup extra virgin olive oil
• 3 tablespoons sugar

Directions

Cook Bamboo and Colusari Red Rice 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) and mix well. Pour vinegar in a non-reactive bowl and slowly drizzle in olive oil while whisking continuously. Add mustard and sugar, then continue to whisk until the vinaigrette emulsifies. Add vinaigrette to salad and mix well. Serve chilled topped with crumbled blue cheese.

Yield: Approximately 20 cups