Ensalada de arroz (andalusian rice salad)

Yield: 4 To 6

Measure Ingredient
1 cup Rice; Cooked
1 teaspoon Salt
8 tablespoons Olive Oil
3 tablespoons Wine Vinegar
1 large Clove Garlic; Minced
1 small Onion; Minced
\N \N Salt and Pepper to Taste
1 \N Jar; (4-oz) Whole Pimentos
2 tablespoons Fresh Parsley; Chopped
\N \N Green and Black Olives for Garnish

Felices Pascuas! (Or Happy Holidays if you happen to be in Spain!) The cook & Kitchen Staff at Recipe-a-Day.com will wrap-up this Holiday Season of holiday specialties from around the world with a sampling of Christmas Treats from Spain.

We'll start in Andalusia, the southern-most province of Spain, with this lovely cold rice salad. This recipe is an updated variation on traditional Spanish ingredients.

Bring 2 cups of water to a boil in a large saucepan. Add the salt and rice, cover and cook slowly for 20-minutes or until the rice is just tender.

While the rice is cooking, make the vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt 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 a serving bowl. When cool, cover and chill thoroughly.

Garnish the top of the rice with remaining pimento strips and olives.


Happy Cooking from The Cook & Kitchen Staff at Posted to dailyrecipe@... by The Cook <owner-dailyrecipe@...> on Dec 21, 1997

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