Ensalada de Arroz
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This cold rice salad is a modern variation on traditional Spanish ingredients.
INGREDIENTS
1 cup converted rice
1 teaspoon salt
8 tablespoons olive oil
3 tablespoons wine vinegar
1 large clove garlic, minced
1 small onion, minced
Salt and pepper
1 (4-ounce) jar whole pimientos
2 tablespoons chopped parsley
Green and black olives, for garnishBring 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 pimientos. Cut 6 narrow strips and set them aside. Finely chop the remaining pimientos. Cool the rice slightly. Add the vinaigrette sauce, chopped pimiento and parsley. Toss gently.
Spoon rice into serving bowl. When cool, cover and chill thoroughly. Decorate the top with the reserved pimiento strips and olives.
Makes 4 to 6 servings