Spanish Rice Salad
serves 2-4
Recipe from cookthink
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.
ingredients
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
timer
prep: 10 minutes
total: 30 minutes
tools
medium saucepan
colander
large bowl
whisk
instructions
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.
