Andalusian Rice Salad Recipes
ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)
From: http://www.gourmed.com "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)
Provided by MomLuvs6
Categories Spanish
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
- In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
- Serve cooled.
Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7
ANDALUSIAN RICE SALAD
My sister gave me this recipe many years ago. It is a great change from potato salad for a picnic and it travels well. I have changed the spices in the dressing. I have added chicken or sliced salame a few times.
Provided by Penelope Uptain
Categories Other Salads
Time 2h
Number Of Ingredients 15
Steps:
- 1. Cook the rice and cool. I often cook it the night before I need it.
- 2. Chop the vegetables and add to a large bowl with the rice.
- 3. Chop the eggs and add to the salad, or slice them to use as a garnish on the top.
- 4. Combine the dressing and add to the salad.
- 5. Refrigerate until serving.
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