Rice Salad
Rice Salad
Ensalada de ArrozRice salad, dressed very simply in vinaigrette and a few capers can be served with Yucatán Cold Spiced Turkey. It also goes well with grilled or sautéed fish. Rice salad is a good traveler to pack for a picnic.
Equipment
- wide 2-quart saucepan
Ingrediënten
Makes 6 servings
- ⅓ cup olive oil
- 1 cup long grain white rice
- ¼ cup fresh orange juice
- 2 tablespoons unseasoned rice vinegar
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- 4 green onions finely chopped
- ¼ cup loosely packed chopped fresh cilantro
- 2 tablespoons capers drained but not rinsed
- Radishes
- Pimiento-stuffed green olives
Instructies
- In a wide 2-quart saucepan, heat 1 tablespoon of the oil over medium heat and cook the rice, stirring, until aromatic, about 3 minutes.
- Add 2 cups warm tap water and bring to a boil.
- Stir to settle the rice and bring to a boil again.
- Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 20 minutes.
- Fluff with a fork and let the rice stand 10 minutes.
- Transfer to a large bowl and cool to room temperature, about 20 minutes.
- Meanwhile, in a bowl, combine the remaining oil with the orange juice, vinegar, salt, and pepper.
- Whisk to blend well.
- When the rice is cool, add the onions, cilantro, capers, and dressing.
- Toss to mix.
- Adjust seasoning.
- Mound the salad on a serving plate.
- Garnish with radishes, olives, and small lettuce leaves.
- Serve at room temperature.
Notes / Tips / Wine Advice:
The salad can be made ahead and refrigerated for 4 to 6 hours.
