Spanish Rice Salad
serves 2-4
This is an easy way to transform leftover rice into a bright fresh salad. We love to eat this with broiled beef kebabs, but try it alongside any broiled or grilled meat or fish. It also works well as a stuffing.
1 1/2 cups uncooked long-grain rice (or 4 1/2 cups cooked rice)
1 bunch green onions, thinly sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 roma tomatoes, diced
2 tablespoons chopped fresh parsley
4 tablespoons olive oil
2 tablespoons sherry vinegar
3 teaspoons Dijon mustard
prep: 10 minutes
total: 30 minutes
medium saucepan
colander
large bowl
whisk
1. Put the rice in a medium saucepan and cover with 2 1/4 cups of water and a pinch of salt. Bring it to a boil, cover pot, reduce the heat to low and simmer until the grains are al dente, 10-15 minutes.
2. Meanwhile, prep the vegetables and herbs. When the rice is done, drain it in a colander and rinse it well under cold running water. Leave it alone to drain and cool completely.
3. In a large bowl, whisk together the olive oil, vinegar, mustard and a sprinkling of salt and pepper. Add the vegetables and rice and toss to combine. Season the salad to taste with salt and pepper.
2. Meanwhile, prep the vegetables and herbs. When the rice is done, drain it in a colander and rinse it well under cold running water. Leave it alone to drain and cool completely.
3. In a large bowl, whisk together the olive oil, vinegar, mustard and a sprinkling of salt and pepper. Add the vegetables and rice and toss to combine. Season the salad to taste with salt and pepper.
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