Salada De Arroz Rice Salad Portuguese Brazil Recipes

SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL

Salada De Arroz (Rice Salad) - Portuguese Brazil image

This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.

Provided by Debbie R.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked rice (cold)
1 granny smith apple (peeled, cored, and julienned)
1/2 avocado (peeled and sliced)
1 tablespoon chopped pimiento
1 cup cooked peas
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons olive oil
1 teaspoon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/2 head lettuce, shredded
3 eggs, hard-boiled
1/2 lb shrimp, cooked

Steps:

Place rice in large bowl. Add apple, avocado, pimiento and peas.
In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.

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

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