Andalusian Rice Salad (Ensalada De Arroz) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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From: The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for little beak (Wikipedia) Ingredients:
1 cup rice |
1 teaspoon salt |
8 tablespoons olive oil |
3 tablespoons wine vinegar |
1 large garlic clove, minced |
1 small onion, minced |
salt and pepper, to taste |
1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers) |
4 sprigs parsley, finely chopped |
green olives, for garnish |
pitted black olives, for garnish |
Directions:
1. Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
2. Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
3. In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
4. Serve cooled.
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