Salads
This cold rice salad is a modem variation on traditional Spanish ingredients. Bring 2 cups of water to a boil. Add salt and rice; cover and cook slowly 20 minutes or until rice is just tender. While the rice is cooking, make vinaigrette sauce by combining the olive oil, vinegar, garlic, and onion. Season to taste with salt and pepper.
1 cup converted rice
1 tsp. salt
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 large clove garlic, minced
1 small onion, minced
salt and pepper
1 4-oz. jar whole pimentos
2 Tbsp. chopped parsley
green and black olives for garnish
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 serving bowl. When cool, cover and chill thoroughly. Decorate the top with the reserved pimento strips and olives.
