Name: Simple Rice Salad
Yield: Serves six
Cuisine: Spanish
Ingredients: salt and ground black pepper; 1 yellow (bell) pepper, seeded and finely diced; 15 ml/1 tbsp sherry vinegar; 5 ml/1 tsp strong Dijon mustard; 75 ml/5 tbsp mixed olive oil and extra virgin olive oil; 1 bunch spring onions (scallions), finely sliced; 30 ml/2 tbsp chopped fresh flat leaf parsley or coriander (cilantro); 1 green (bell) pepper, seeded and finely diced; 225 g/8 oz tomatoes, peeled, seeded and chopped; 275 g/10 oz/1½ cups long grain rice

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

In this quick and easy side dish, rice and a selection of chopped salad vegetables are served in a well - flavoured dressing to make a pretty salad.

Ingredients

275 g/10 oz/1½ cups long grain rice
1

Method

Cook the rice in a large pan of lightly salted boiling water for 10–12 minutes, until tender but still al dente. Be careful not to overcook it.
Drain the rice well in a sieve (strainer), rinse thoroughly under cold running water and drain again. Leave the rice to cool completely.