Spanish Rice Salad

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 vinegar dressing
  • 225 g/8 oz firm ripe tomatoes
  • 2–3 stalks celery
  • 1 green pepper
  • 4–6 black olives

    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. Add to the salad with the stoned black olives and the remainder of the dressing. Toss to mix.

    Serve with cold chicken, beef or ham. This is particularly good with cold chicken in lemon sauce.