Ingredients for Algerian Rice Salad
- 2 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Parsley, for garnish (as desired)
- Chives, for garnish (as desired)
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped pimentos
- 1/2 cup chopped red onion
- 3 cups cooked and chilled rice
- 1/4 teaspoon salt and 1/4 teaspoon black pepper, plus more to taste
- hard-boiled eggs, for garnish (halved, as desired)
- sliced mushrooms, for garnish (as desired)
- olives, for garnish (as desired)
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
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How to Make Algerian Rice Salad
- **Prepare the Vinaigrette:** In a medium bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- **Combine Rice and Vegetables:** In a large bowl, gently combine 3 cups cooked and chilled rice, 1/2 cup chopped red onion, 1/2 cup chopped pimentos, and 1/4 cup chopped green bell pepper.
- **Add Vinaigrette and Season:** Pour the vinaigrette over the rice mixture and toss gently to combine. Season with additional salt and pepper to taste.
- **Chill and Set:** Transfer the rice salad to an 8x9 inch baking dish or similar container. Press firmly to compact the salad. Cover and refrigerate for at least 2 hours to allow flavors to meld.
- **Serve:** Invert the rice salad onto a serving platter. Garnish with hard-boiled eggs (halved), sliced mushrooms, or olives, as desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
5g
Fat
19g
Carbs
18g
