ANDALUSIAN RICE SALAD

[marti]

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