| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Andalusian |
|
4 |
To 6 |
INGREDIENTS
| 1 |
c |
Rice; Cooked |
| 1 |
ts |
Salt |
| 8 |
tb |
Olive Oil |
| 3 |
tb |
Wine Vinegar |
| 1 |
lg |
Clove Garlic; Minced |
| 1 |
sm |
Onion; Minced |
|
|
Salt and Pepper to Taste |
| 1 |
|
Jar; (4-oz) Whole Pimentos |
| 2 |
tb |
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
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