Ingredients
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1 teaspoon salt
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8 tablespoons olive oil
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1 small onion, minced
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salt and pepper, to taste
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4 sprigs parsley, finely chopped
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green olives, for garnish
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pitted black olives, for garnish
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1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers)
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1 large garlic clove, minced
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3 tablespoons wine vinegar
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1 cup rice
Instructions
- 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.