Andalusian Rice Salad
Servings:
4-6 persons
Time to make:
30 minutes
Calories per Servings:
Not Available
INGREDIENTS:
1 cup converted rice
1 tsp salt
8 tbsp olive oil
3 tbsp wine vinegar
1 large clove garlic, minced
1 small onion, minced
4 oz pimentos
2 tbsp chopped parsley
green and black olives for garnish
salt and pepper
STEP BY STEP:
This cold rice salad is a modem 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 withsalt and pepper
Drain the pimentos. Cut 6 narrow strips and set them aside
Finely chop the remaining pimentos. Cool the rice slightly. Add the
vinaigrette sauce, chopped pimento and parsley. Toss gently
Spoon rice into serving bowl. When cool, cover and chill thoroughly.
Decorate the top with the reserved pimento strips and olives.
