Andalusian Fiesta Rice Salad
Equipment
Ingredients
Rice:
- 1 cup short-grain rice such as imported Spanish or Arborio
- 3 cups water
- Olive oil
- Salt
- 2 tablespoons finely chopped fresh cilantro or parsley
- 2 tablespoons canned or jarred white or light meat tuna drained and flaked
- ¼ cup cooked peas
- 2 tablespoons finely chopped pimiento
- 2 tablespoons thinly sliced scallions
- 2 radishes thinly sliced
- 2 tablespoons finely chopped pitted green olives preferably Spanish
Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon wine vinegar
- Salt
- Freshly ground black pepper
- ⅛ teaspoon sugar
- ½ teaspoon ground sweet paprika
- 1 garlic clove finely chopped
- 1½ teaspoons finely chopped fresh thyme or ¼ teaspoon dried thyme
Garnishes:
- 2 large hard-boiled eggs cut into wedges
- 8 thin strips pimiento
- 8 cooked white or green asparagus
- 12 cherry tomatoes
- 12 pitted black olives preferably Spanish
Instructions
- Cook the rice: In a medium saucepan, combine the rice, 3 cups water, a dash of olive oil, and salt.
- Bring to a boil over high heat, then cover, reduce the heat to medium-low, and simmer for about 15 minutes or until almost al dente, tender yet still firm to the bite.
- Drain the cooked rice in a fine-mesh strainer, rinse with cold water, and drain again.
- Transfer the rice to a medium bowl.
- Add the cilantro, tuna, peas, pimiento, scallions, radishes, and green olives to the bowl with the rice.
- Gently fold to combine.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, wine vinegar, salt, black pepper, sugar, paprika, garlic, and thyme.
- Pour the dressing over the rice mixture and fold until well coated.
- Season with additional salt and pepper if needed.
- Let the salad sit for 30 minutes to allow the flavors to meld.
- Transfer the salad to a serving bowl or platter.
- Arrange the hard-boiled egg wedges, pimiento strips, cooked asparagus, cherry tomatoes, and black olives on top of the salad in an attractive pattern.
- Serve at room temperature or refrigerate for at least 2 hours before serving cold.
- Enjoy the vibrant and festive flavors of this Andalusian Fiesta Rice Salad!
Notes / Tips / Wine Advice:
Wine Advice:
A light and crisp Spanish Albariño or a Rosé would pair beautifully with this vibrant salad.Nutritional Information
Calories: 320 kcal | Carbohydrates: 40 g | Protein: 8 g | Fat: 15 g | Fiber: 4 g | Sugar: 3 g