Rice Salad
- Number of Servings: 1
Ingredients
1 cup converted rice 1 tsp. salt 8 Tbsp. olive oil 3 Tbsp. wine vinegar 1 large clove garlic, minced 1 small onion, minced salt and pepper 1 4-oz. jar whole pimentos 2 Tbsp. chopped parsley Green and black olives for garnish
1.) Bring 2 cups of water to a boil. Add salt and rice; cover and cook slowly 20 minutes or until rice is just tender. While the rice is cooking, make vinaigrette sauce by combining the olive oil, vinegar, garlic, and onion. Season to taste with salt and pepper.
2.) Drain the pimentos. Cut 6 narrow strips and set them aside. Finely chop the remaining pimentos. Cool the rice slightly. Add the vinaigrette sauce, chopped pimento and parsley. Toss gently
3.) Spoon rice into serving bowl. When cool, cover and chill thoroughly. Decorate the top with the reserved pimento strips and olives.
Source: xmission.com and https://www.herdaily.com
Number of Servings: 1
Recipe submitted by SparkPeople user ABRIL30.
2.) Drain the pimentos. Cut 6 narrow strips and set them aside. Finely chop the remaining pimentos. Cool the rice slightly. Add the vinaigrette sauce, chopped pimento and parsley. Toss gently
3.) Spoon rice into serving bowl. When cool, cover and chill thoroughly. Decorate the top with the reserved pimento strips and olives.
Source: xmission.com and https://www.herdaily.com
Number of Servings: 1
Recipe submitted by SparkPeople user ABRIL30.
Nutritional Info Amount Per Serving
- Calories: 205.4
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 1.6 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 0.6 g
- Protein: 4.3 g
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