ANDALUSIAN RICE SALAD
This cold rice salad is a modern variation on traditional Spanish
ingredients. Bring 2 cups of water to a boil. Add salt and rice;
cover and cook slowly 20 minutes or until rice is just tender. While
the rice is cooking, make vinaigrette sauce by combining the olive
oil, vinegar, garlic, and onion. Season to taste with salt and pepper.
1 cup converted rice
FOR THE VINAIGRETTE SAUCE:
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 small onion, minced
1 large clove garlic, minced
1 tsp. salt (or to taste)
FOR THE SALAD:
1 (4-oz.) jar whole pimentos
2 Tbsp. chopped fresh parsley
green and black olives (for garnish)
Cook the rice and cool slightly.
Combine the ingredients for the vinaigrette and set aside.
Drain the pimentos. Cut 6 narrow strips and set them aside for the
garnish. Finely chop the remaining pimentos.
Add the vinaigrette sauce, chopped pimento and parsley to the rice.
Toss gently. Spoon rice into serving bowl. Cover and chill thoroughly.
To serve, decorate the top with the reserved pimento strips and olives.
Makes 4-6 servings
This cold rice salad is a modern variation on traditional Spanish
ingredients. Bring 2 cups of water to a boil. Add salt and rice;
cover and cook slowly 20 minutes or until rice is just tender. While
the rice is cooking, make vinaigrette sauce by combining the olive
oil, vinegar, garlic, and onion. Season to taste with salt and pepper.
1 cup converted rice
FOR THE VINAIGRETTE SAUCE:
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 small onion, minced
1 large clove garlic, minced
1 tsp. salt (or to taste)
FOR THE SALAD:
1 (4-oz.) jar whole pimentos
2 Tbsp. chopped fresh parsley
green and black olives (for garnish)
Cook the rice and cool slightly.
Combine the ingredients for the vinaigrette and set aside.
Drain the pimentos. Cut 6 narrow strips and set them aside for the
garnish. Finely chop the remaining pimentos.
Add the vinaigrette sauce, chopped pimento and parsley to the rice.
Toss gently. Spoon rice into serving bowl. Cover and chill thoroughly.
To serve, decorate the top with the reserved pimento strips and olives.
Makes 4-6 servings
