Spanish Rice Salad Recipe

Name: Spanish Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dressing:; 1 1/2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon chopped fresh oregano; 1 small garlic clove, minced; Salad:; 1/2 cup uncooked medium-grain rice; 1 tablespoon fresh lemon juice; 2 large globe artichokes; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 3/4 cup canned chickpeas (garbanzo beans), rinsed and drained; 1/4 cup finely chopped red onion; 1/4 cup diced piquillo peppers or roasted red bell peppers; 1 1/2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

Dressing:
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon chopped fresh oregano
1 small garlic clove, minced
Salad:
1/2 cup uncooked medium-grain rice
1 tablespoon fresh lemon juice
2 large globe artichokes
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/4 cup finely chopped red onion
1/4 cup diced piquillo peppers or roasted red bell peppers
1 1/2 tablespoons chopped fresh flat-leaf parsley

1
Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.
2
Cook rice according to package directions, omitting salt and fat.
3
Fill a medium bowl with cold water; stir in 1 tablespoon juice. Work with one artichoke at a time; cut off stem to within 1 inch of base. Peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichoke in half lengthwise. Remove fuzzy thistle with a spoon. Slice artichoke heart into eighths; place in lemon water. Repeat with remaining artichoke. Drain.
4
Place artichokes in a saucepan; add water to cover by 1 inch. Bring to a boil over medium-high heat; cook 10 minutes or until tender. Drain well.
5
Transfer rice to a large bowl; stir in salt and black pepper. Add dressing, artichokes, chickpeas, and remaining ingredients to rice mixture; stir well. Serve warm or at room temperature.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Dressing:, 1 1/2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon red wine vinegar, and more.

Yes, Spanish Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spanish Rice Salad

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