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Six Grain Salad
March 24, 2015 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
20 minsCook Time
40 minsTotal Time
1 hrAntipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.
Course:
Salad
Cuisine:
Cajun
Ingredients
- 2 Tbsp unsalted butter
- 1 cup onion , finely chopped
- 1/2 cup carrots , chopped
- 1/2 cup celery , chopped
- 1 tsp garlic , finely chopped
- 2 cups six grain medley rice
- 1 Tbsp Cajun seasoning
- 5 cups chicken stock
- 3 cups antipasto rustico
- 2 cups walnut halves , toasted and chopped
- Goat cheese , crumbled
Instructions
- Melt the butter in a large saucepan over medium-high heat. When hot, and add the onions, carrots and celery and saute till soft. Add the garlic and cook for 2 minutes.
- Add the rice, Cajun seasoning and cook for 2 minutes. Add the stock and bring to a boil. Reduce the heat to medium-low and cover. Cook for 30 to 40 minutes or until rice is tender.
- Turn the rice out into a large bowl, fluffing with a fork. Let it cool.
- Toss with antipasto, chopped walnuts and season.
- Serve garnished with goat cheese.