Spanish Rice Salad

Name: Spanish Rice Salad
Yield: Serves 4–6
Ingredients: 4–6 black olives; 1 green pepper; 100 g/4 oz long-grain rice; 4–5 tablespoons oil and vinegar dressing; 2–3 stalks celery; 225 g/8 oz firm ripe tomatoes

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Cold rice salads which include a selection of colourful ingredients are simple to prepare and are easy to make up in quantity for buffet supper parties. Mix the rice while hot with some of the dressing so that as it cools the grains absorb some of the flavour and the rice remains separate and loose.

Ingredients

100 g/4 oz long-grain rice
4–5 tablespoons oil and vin

Supper
Gluten-free
Vegan

Method

Cook the rice in boiling salted water for 8–10 minutes or until tender. Drain well and place in a bowl. To the hot rice, add about 3 tablespoons of the oil and vinegar dressing. Toss to glaze all the grains of rice and set aside until cold.

Scald the tomatoes and peel away the skins. Cut the tomatoes in quarters. Wash and finely shred the celery. Deseed and finely shred the green pepper