Toasted Rice Salad with Poached Pears and Blue Cheese (Gluten-Free)
Toasting rice before cooking it gives it a nutty flavor and chewy consistency that is dynamic in this gluten-free salad that incorporates the classic combination of poached pears and blue cheese in a novel way.Yield: 12 Servings
Serving Size: 3/4 cup rice
Prep Time: 45 minutes
Cooking Time: 10 minutes
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|water||1 qt.||For the pears: |
1. Bring the water and sugar to a simmer in a large sauce pan over medium heat. Add the remaining ingredients and simmer until pears are barely tender (5 to 8 minutes); remove with a slotted spoon. Strain poaching liquid and reduce by half.
|minced orange zest||1 tbsp.|
|cinnamon stick||1 each|
|peeled and cored pears, cut in 6 wedges each||6 each|
|long grain or parboiled rice*||3 c.||For the Rice: |
2. Meanwhile, spread the rice out on a sheet pan and bake at 350F for 5 to 10 minutes, until rice is light brown, stirring occasionally. While the rice is toasting, heat the butter in a rondo or stock pot over medium heat until melted. Add the onions and cook until tender. Add rice and broth, cover and place rice in oven; cook until tender and fluffy (about 20 minutes). Place rice on sheet pan to cool.
|diced red onion||1-1/2 c.|
|freshly made chicken broth||1-1/2 qt.|
|grapeseed oil||1-1/2 c.||For the Vinaigrette: |
3. Combine all ingredients until well blended.
|reserved pear poaching liquid||3/4 c.|
|cider vinegar||1/2 c.|
|fresh lemon juice||1/4 c.|
|minced flat-leaf parsley||1/4 c.|
|minced garlic||2 clove|
|minced shallot||1 each|
|freshly crumbled blue cheese||1-1/4 c.|
|kosher salt and ground black pepper to taste|
|toasted pecan or walnut pieces||2 c.||To serve: |
4. Toss the rice with half the dressing. For each serving, mound 1 cup rice salad on a plate and top with 3 pear slices and toasted nuts. Drizzle a portion of the remaining dressing over top.
|5. *You may also use a rice blend in this recipe.|