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)
- 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
- 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.
Used home raised Poblanos and Beaver Dam peppers we roasted & peeled and somehow a cup of red beans ended up in the bowl too - made for a FABULOUS side for our grilled blacktip shark Baja tacos!. Keeper recipe - the beans added a heartiness that was nice but will make next time without. Delicious - thank you for posting such a winner!
This is a cinch to make hours before serving and isn't it nice to know that a part of dinner only needs to be served! I enjoy everything that goes into this recipe so knew that it was going to be a hit for me before I started. I made it by the recipe using white wine vinegar and fire roasted red peppers. Made for Spain in ZWT 8.
This was a surprisingly tasty and light side salad. I made this exactly as posted, and thought the dressing might be a little bland. However, it really complemented the other ingredients and added just the right amount of flavor. This is very colorful and makes a lovely presentation. I enjoyed this as a side dish with some fresh tuna. Perfect summer meal. Made for ZWT8.