Andalusian Rice Salad - Spain Food
Title: Andalusian rice salad
Cook Time: 20 minutes
Level: Easy
Serving: 5
This cold rice salad is a modem variation on traditional Spanish ingredients. Its perfect for a hot summer day.
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
- salt and pepper
- 1 4-oz. jar whole red peppers
- 2 Tbsp. chopped parsley
- green and black olives for garnish
Directions:
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.
Drain the peppers. 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.
Personal Suggestion: The rice salad is a light meal but also satisfy your appetite and your taste-buds. You see, at a time, going to give you a plate full of many benefits for your health.
