Today: Spanish Tapas -- Rice Salad, Barcelona Style

The following recipe is adapted from "Tapas - The Little Dishes of Spain" by Penelope Casas.

RICE SALAD, BARCELONA STYLE 10 servings

Salad:

2 tablespoons olive oil

1/4 cup minced onion

1 medium clove garlic, peeled and minced

1 1/2 cups white rice

1 1/2 cups chicken broth

1 1/2 cups water

1/4 teaspoon salt

1 sprig parsley

1/4 teaspoon dried thyme, crushed

1/4 teaspoon dried tarragon, crushed

2 green onions, minced

1 dill pickle, minced

1 medium green bell pepper, seeded and minced

1/2 medium carrot, peeled and minced

1/2 medium cucumber, peeled and minced

3 small romaine leaves (from the inner part of the head)

1 whole canned pimento, diced

Dressing:

4 tablespoons olive oil

3 tablespoons lemon juice

1 tablespoon red-wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon dried thyme

1 medium clove garlic, peeled and forced through a press

1/4 teaspoon salt

Freshly ground black pepper to taste

1. To prepare the salad: In a medium pan heat the olive oil over medium heat. Add the onion and garlic, sauteing until softened. Add the rice and stir to coat. Add the chicken broth, water, salt, parsley, thyme and tarragon. Bring to a boil and continue to boil until the level of the water just covers the rice. Cover, turn the heat to low and cook 20 minutes. Remove from the heat and cool slightly.

2. To prepare the dressing: In a small jar combine the olive oil, lemon juice, red-wine vinegar, mustard, thyme, garlic, salt and pepper. Shake well until emulsified.

3. Pour the dressing over the rice. Add green onions, pickle, bell pepper, carrot, cucumber, romaine and pimento. Refrigerate, covered. Bring to room temperature 1 hour before serving. Adjust the seasonings if necessary.

Data per serving Calories 193 Protein 3g Fat 9g Carbohydrates 25g Sodium 308mg Saturated fat 1g Monounsaturated fat 6g Polyunsaturated fat 1g Cholesterol 0mg