Andalusian Rice Salad

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Andalusian Rice Salad

 

This cold rice salad is a modern 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, lemon, garlic, and onion. Season to taste with

salt.

 

1 cup converted rice

1 tsp. salt

8 Tbsp. olive oil

3 Tbsp. lemon juice

1 large clove garlic, minced

1 small onion, minced

salt

1 4-oz. jar whole pimentos

2 Tbsp. chopped parsley

green and black olives for garnish

 

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.

 

Makes 4-6 servings.