Rice Salad

Ensalada de Arroz

Preparation info
  • Serves


    as a starter
    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About


  • 450g (1lb) cooked long-grain rice — brown or white, whatever you prefer
  • 1 onion, finely chopped


Stir the rice through to make sure that the grains are separate and fluffed up, then throw in the onion, garlic, pepper, olives and chopped parsley. Add some salt and grind in a little pepper, then mix everything together really well.

To make the dressing: mix together the oil and vinegar, with a little salt and pepper. Shake up these ingredients in a screw-topped jar, if you like. Pour