Reserve My Spot
Meatless Monday – Spanish Yellow Rice Salad – 090913

Tapas parties are awesome. I love the little savory and sweet bites spread out on a table, set up on a bar or just passed around between friends. We hosted a Wine Tasting and Tapas party last night that was SO much fun. It was for the benefit of “Angels on Earth” a wonderful group I am part of… Angels supports Cancer Wellness at Piedmont.

Last year, at the annual Angels luncheon I donated a Tapas party for 8 as part of the raffle. Linda Baxter won! We’ve been in touch over the summer, and we decided that yesterday was the date. Linda and her husband Rick invited a group of intrepid friends over for the evening. We began poolside and then traveled upstairs for the tapas and wine. I led them through a tasting of 8! wonderful Spanish wines and 6 delicious tapas. Spanish Rice salad is one of my favorites. It’s easy to make, you can make it ahead of time, and it keeps great in the fridge for leftovers during the next couple of days. We served in small sweet peppers – making it even prettier on the table! My favorite way to enjoy it the next day? In a pita pocket with a little chopped tomato. Perfect lunch.


Spanish Yellow Rice Salad
2 Cups Brown Rice
1 TB Olive Oil
1 Tsp Tumeric
1 Tsp Black Pepper
4 Cups Water
Saute the brown rice in
olive oil, turmeric, and black pepper until a little more golden. Bring water
to a boil. Add to the rice, bring to a boil then reduce the heat and simmer for about
25 minutes, until tender.
Dressing
3 Oranges – juice and zest
¼ Cup Sherry Vinegar
½ Cup Olive Oil
1 TB Dijon Mustard
Sea Salt and Pepper, to taste
Place the ingredients in a jar or bowl and shake or whisk well.
Making the Salad
The Cooked Rice
½ cup Toasted Almonds,
chopped
¼ cup Parsley, chopped
½ cup Green Onion, chopped
2 TB Red Onion, minced
1 Cup Green Spanish Olives,
chopped
Mix the salad with the
dressing in a large bowl.

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