Andalusian Rice Salad Recipes

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ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)



Andalusian Rice Salad (Ensalada De Arroz) image

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

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

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



Andalusian Rice Salad image

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

4 c cold cooked white or brown rice
1/4 c chopped sweet peppers (i use yellow or orange)
1/4 c chopped green onions
2 Tbsp chopped parsley
5 small tomatoes chopped
5 olives sliced
2 hard boiled eggs chopped or sliced
DRESSING
2-3 Tbsp apple cider vinegar
1/2 tsp pepper
1/2 tsp dry mustard
1 clove garlic
1 tsp dry oregano leaves (i use basil)
1/2 c salad oil
11/2 tsp salt

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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