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

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

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