Best 4 Andalusian Rice Salad Recipes

**Andalusian Rice Salad: A Refreshing Fusion of Spanish and Moorish Flavors**

In the heart of Andalusia, where the vibrant culture of Spain intertwines with the rich heritage of the Moors, lies a culinary treasure known as Andalusian rice salad. This delectable dish, also known as ensalada de arroz, is a symphony of flavors and textures, combining the freshness of summer vegetables, the nutty aroma of rice, and the vibrant zing of citrus and herbs. With its colorful presentation and tantalizing taste, this salad embodies the essence of Andalusian cuisine, offering a refreshing respite from the summer heat and a delightful accompaniment to grilled meats, seafood, or as a standalone vegetarian meal. Our collection of recipes explores variations of this classic salad, showcasing the versatility and creativity that make it a beloved dish across the region. From the traditional preparation featuring tender rice, sweet bell peppers, and tangy tomatoes to innovative takes incorporating grilled shrimp, roasted vegetables, or even tropical fruits, these recipes promise a culinary journey through the vibrant flavors of Andalusia.

Let's cook with our 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 RICE SALAD

Andalusian Rice Salad image

My sister gave me this recipe many years ago. It is a great change from potato salad for a picnic and it travels well. I have changed the spices in the dressing. I have added chicken or sliced salame a few times.

Provided by Penelope Uptain

Categories Other Salads

Time 2h

Number Of Ingredients 15

Ingredients

4 c cold cooked white or brown rice
1/4 c chopped sweet peppers (i use yellow or orange)
1/4 c chopped green onions
2 Tbsp chopped parsley
5 small tomatoes chopped
5 olives sliced
2 hard boiled eggs chopped or sliced
DRESSING
2-3 Tbsp apple cider vinegar
1/2 tsp pepper
1/2 tsp dry mustard
1 clove garlic
1 tsp dry oregano leaves (i use basil)
1/2 c salad oil
11/2 tsp salt

Steps:

1. Cook the rice and cool. I often cook it the night before I need it.
2. Chop the vegetables and add to a large bowl with the rice.
3. Chop the eggs and add to the salad, or slice them to use as a garnish on the top.
4. Combine the dressing and add to the salad.
5. Refrigerate until serving.

WILD RICE SALAD

Wild Rice Salad image

Provided by Ina Garten

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup long-grain wild rice (6 ounces)
Kosher salt
2 navel oranges
2 tablespoons good olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons raspberry vinegar
1/2 cup seedless green grapes, cut in half
1/2 cup pecans, toasted
1/4 cup dried cranberries
2 tablespoons scallions, white and green parts, chopped
1/2 teaspoon freshly ground black pepper

Steps:

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes. While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.

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 rice: The type of rice you use will greatly affect the taste and texture of your salad. Look for a medium-grain rice that is firm and holds its shape well, such as Valencia or Bomba rice.
Cook the rice properly: Be sure to cook the rice according to the package directions. Undercooked rice will be hard and unpleasant to eat, while overcooked rice will be mushy and bland.
Use fresh, seasonal vegetables: The vegetables in your salad should be fresh, ripe, and flavorful. Avoid using vegetables that are wilted or bruised.
Add some protein: If you want to make your salad more filling, you can add some protein, such as grilled chicken, shrimp, or tofu.
Dress the salad just before serving: The dressing will help to keep the salad fresh and flavorful. If you dress the salad too early, the vegetables will start to wilt and the rice will become soggy.

Conclusion:

Andalusian rice salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it simple or loaded with toppings, this salad is sure to please everyone at your table.