| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Andalusian |
|
4 |
To 6 |
INGREDIENTS
| 1 |
c |
Rice, Cooked |
| 1 |
t |
Salt |
| 8 |
T |
Olive Oil |
| 3 |
T |
Wine Vinegar |
| 1 |
|
Clove Garlic, Minced |
| 1 |
|
Onion, Minced |
|
|
Salt and Pepper to Taste |
| 1 |
|
Jar, 4-oz Whole Pimentos |
| 2 |
T |
Fresh Parsley, Chopped |
|
|
Green and Black Olives for |
|
|
Garnish |
INSTRUCTIONS
Felices Pascuas! (Or Happy Holidays if you happen to be in Spain!) The
cook & Kitchen Staff at Recipe-a-Day.com will wrap-up this Holiday
Season of holiday specialties from around the world with a sampling of
Christmas Treats from Spain. We'll start in Andalusia, the
southern-most province of Spain, with this lovely cold rice salad.
This recipe is an updated variation on traditional Spanish
ingredients. Bring 2 cups of water to a boil in a large saucepan. Add
the salt and rice, cover and cook slowly for 20-minutes or until the
rice is just tender. While the rice is cooking, make the vinaigrette
sauce by combining the olive oil, vinegar, garlic and onion. Season to
taste with salt and pepper. 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 a serving bowl. When cool, cover and chill
thoroughly. Garnish the top of the rice with remaining pimento strips
and olives. Serve. Happy Cooking from The Cook & Kitchen Staff at
http://www.recipe-a-day.com Posted to dailyrecipe@recipe-a-day.com by
The Cook <owner-dailyrecipe@recipe-a-day.com> on Dec 21, 1997
A Message from our Provider:
“To ignore God is the height of selfishness”