Andalusian Rice Salad (Ensalada De Arroz)

Submitted by MomLuvs6

"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)"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 2-3

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.

Reviews

[Busters friend]

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!

 

[Annacia]

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.

 

[JackieOhNo!]

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.

 

[Boomette]

I used red wine vinegar, green onion instead of onion, raw red bell pepper. I made it for me and DH for our lunches. It's very yummy and filling. I wasn't too sure about the oil dressing, but finally after it was overnight in the fridge, it's delicious. Thanks MomLuvs6 :) Made for ZWT8 for Diners, Winers and Chives