Spanish Rice Salad

Name: Spanish Rice Salad
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 2 larges globe artichokes; 0 teaspoons black pepper; 177 milliliters canned chickpeas (garbanzo beans), rinsed and drained; 2 Tbsps chopped fresh flat-leaf parsley; 1 small garlic clove, minced; 1 Tbsp fresh lemon juice; 2 Tbsps extra-virgin olive oil; 1 teaspoon chopped fresh oregano; 59 milliliters finely chopped red onion; 1 Tbsp red wine vinegar; 118 milliliters uncooked medium-grain rice; 59 milliliters diced piquillo peppers or roasted red bell peppers; 1 teaspoons salt

The recipe Spanish Rice Salad is ready in about 52 minutes and is definitely an awesome gluten free and vegan option for lovers of European food. This recipe covers 5% of your daily requirements of vitamins and minerals. This side dish has 98 calories, 3g of protein, and 3g of fat per serving. This recipe serves 8. Head to the store and pick up rice, pepper, roasted bell peppers, and a few other things to make it today.

Instructions

Combine first 5 ingredients in a small bowl, stirring well with a whisk. Set aside.

Equipment you will use

Whisk

Bowl

Cook rice according to package directions, omitting salt and fat.

Ingredients you will need

Rice

Salt

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.

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Artichoke

Juice

Water

Base

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Bowl

Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.

Cut artichoke in half lengthwise.

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Artichoke

Remove fuzzy thistle with a spoon. Slice artichoke heart into eighths; place in lemon water. Repeat with remaining artichoke.

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Artichoke

Lemon

Water

Drain.

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.

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Artichoke

Water

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Sauce Pan

Drain well.

Transfer rice to a large bowl; stir in salt and black pepper.

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Salt And Pepper

Rice

Equipment you will use

Bowl

Add dressing, artichokes, chickpeas, and remaining ingredients to rice mixture; stir well.

Ingredients you will need

Artichoke

Chickpeas

Rice

Serve warm or at room temperature.

Equipment

Whisk

Bowl

Sauce Pan

Ingredients

Servings:

2larges

globe artichokes 0teaspoons

black pepper 177milliliters

canned chickpeas (garbanzo beans), rinsed and drained 2Tbsps

chopped fresh flat-leaf parsley 1small

garlic clove, minced 1Tbsp

fresh lemon juice 2Tbsps

extra-virgin olive oil 1teaspoon

chopped fresh oregano 59milliliters

finely chopped red onion 1Tbsp

red wine vinegar 118milliliters

uncooked medium-grain rice 59milliliters

diced piquillo peppers or roasted red bell peppers 1teaspoons

salt

Recommended wine: Tempranillo, Albarino, Grenache

Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Torres Sangre de Toro Tempranillo with a 4.2 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.