Rice Salad

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            FOOD FUNNY
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Thanks again to L. Hadley somewhere in Florida for this one:

Everyone is on this low-fat craze now. The Mayo Clinic just changed
its name to the Balsamic Vinaigrette Clinic.

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            TODAY'S RECIPE
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Rice is not only featured in paella, the unofficial national dish of
Spain, but in many other classic Spanish preparations as well. Feel
free to adjust the ingredients based on what you have on hand.

Rice Salad (Ensalada de Arroz)

1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) red wine vinegar
2-4 cloves garlic, finely chopped
2-4 scallions (spring onions), green and white parts,
finely chopped
Salt and freshly ground pepper to taste
3-4 cups (750 ml - 1 L) cooked white rice
2 red, green, or yellow bell peppers (capsicums), cored,
seeded, and finely chopped
1 cup (250 ml) cooked green peas or beans (optional)
1/4 cup (60 ml) chopped fresh parsley
Green and black olives for garnish
Anchovy fillets for garnish, rinsed and drained (optional)

Whisk together the oil, vinegar, garlic, scallions, salt, and pepper.
Combine with the remaining ingredients in a mixing bowl and toss to
combine thoroughly. Serve chilled or at room temperature, garnished
with olives and anchovy fillets if desired. Serves 4 to 6.
Received on Tue Oct 26 15:51:23 2004