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Rice Salad

Ensalada de Arroz
Rice 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.
Deel op Facebook Print Recipe

Equipment

  • wide 2-quart saucepan

Ingredients

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

Instructions

  • 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 & Wine Advice

The salad can be made ahead and refrigerated for 4 to 6 hours.
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Course; Rice / Salad
Cuisine; Mexican