Name: Rice Salad (Ensalada de Arroz)
Yield: Serves 4 as a starter or accompaniment
Cuisine: Spain
Ingredients: 3 tablespoons wine or sherry vinegar; Anchovy fillets, to garnish; 1 onion, finely chopped; 10 black olives, pitted and chopped; 10 green olives, pitted and chopped; 1 clove of garlic, finely minced; 1 green pepper, cored, seeded and finely chopped; Salt; 2 tablespoons chopped fresh parsley; Freshly ground black pepper; 450g (1lb) cooked long-grain rice — brown or white, whatever you prefer; 6 tablespoons olive oil

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

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

Method

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