Best 2 Andalusian Rice Salad Recipes

Andalusian rice salad is a refreshing and flavorful dish that is perfect for a summer meal. Originating from the Andalusia region of Spain, this salad combines the vibrant flavors of fresh vegetables, herbs, and spices with the nutty taste of cooked rice. The dish is typically made with short-grain rice, such as bomba or Valencia, which retains its shape and texture even after being cooked. The rice is cooked in a flavorful broth made with olive oil, garlic, bell peppers, and tomatoes, and then tossed with a variety of chopped vegetables, such as cucumber, onion, and bell peppers. The salad is often seasoned with herbs such as parsley, cilantro, and mint, and a splash of vinegar or lemon juice. It is typically served chilled, making it a perfect dish for a hot summer day.

Here are our top 2 tried and tested recipes!

ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)

Andalusian Rice Salad (Ensalada De Arroz) image

From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)

Provided by MomLuvs6

Categories Spanish

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

1 cup rice
1 teaspoon salt
8 tablespoons olive oil
3 tablespoons wine vinegar
1 large garlic clove, minced
1 small onion, minced
salt and pepper, to taste
1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers)
4 sprigs parsley, finely chopped
green olives, for garnish
pitted black olives, for garnish

Steps:

Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
Serve cooled.

Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7

ANDALUSIAN POTATO SALAD

Andalusian Potato Salad image

You'd be crazy to go to an Andalusian tapas bar and not order papas alinas (marinated potatoes). These are shallow bowls of diced yellow potatoes tossed with sweet white onions, green peppers, and sometimes tomato and tuna, then generously bathed with a good olive oil and sherry vinegar. The secret is the texture; the potatoes are slightly mashed rather than diced so they absorb the dressing better. Another secret is to use the best possible olive oil and be generous with it.

Provided by TxGriffLover

Categories Potato

Time 37m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 medium yukon gold potatoes (1 1/2 to 1 3/4 pounds total)
1 small sweet white onion, finely diced
3 vine-ripened tomatoes, peeled, seeded and finely diced
4 tablespoons scallions, minced
1/2 cup fragrant extra virgin olive oil
6 -7 tablespoons sherry wine vinegar (preferably aged)
kosher salt
minced fresh flat-leaf parsley, for garnish

Steps:

Place the potatoes in a medium-size saucepan, add enough cold water to cover them by 2 inches, and bring to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes, partially covered, until they are completely tender when pricked with a skewer, 30 to 35 minutes. Drain the potatoes. When just cool enough to handle, peel the potatoes and cut them into a very fine dice.
Place the diced potatoes and the onion, Italian pepper, tomato, scallion, 1/3 cup of the olive oil, and 6 tablespoons of the vinegar in a bowl and stir to mix. Season with salt to taste. Toss everything together, crushing the potatoes slightly, so that they are half mashed. Let the salad stand for about 2 hours to absorb the dressing. Taste and add more vinegar as necessary.
To serve, spread the potato salad on a serving plate, sprinkle with parsley on top, then drizzle the remaining oil over it.

Nutrition Facts : Calories 176.7, Fat 13.7, SaturatedFat 1.9, Sodium 5.4, Carbohydrate 13.2, Fiber 1.7, Sugar 2.1, Protein 1.5

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful rice, and a tangy dressing are key.
Cook the rice according to the package directions. Be sure to rinse the rice thoroughly before cooking to remove any excess starch.
Let the rice cool completely before assembling the salad. This will help to prevent the rice from becoming mushy.
Chop the vegetables into small, bite-sized pieces. This will make them easier to eat and will help the flavors to meld together.
Use a light and flavorful dressing. A simple vinaigrette or lemon-herb dressing is a good choice.
Serve the salad immediately or chill it for later. Serve with additional toppings, such as crumbled cheese, chopped nuts, or fresh herbs.

Conclusion:

This Andalusian Rice Salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor and is a great way to use up leftover rice. The salad is also very versatile and can be easily customized to your liking. With a few simple tips, you can make a delicious and satisfying Andalusian Rice Salad that the whole family will enjoy.