sábado, 19 de octubre de 2013

Simple Beach Rice Salad

My mom used to call this salad beach rice salad, as she would make it on sundays when at the beach flat with no appetite for actual cooking. And the just the other day,  ...

All the stars were aligned for making this dish!  Again in the Ecomercado , I bought some wonderful tomatoes in different colours.

Then, my mother came from Perú bringing some peruvian olives! (These are juicier than the greek or spanish varieties, and have their own particular flavour.

Well then, all that remained to do was :

Ingredients, serves 4:

-1 cup of white long grain rice
-2 garlic cloves
- 15 black olives, peruvian preferably but others work too
-  a few green olives, for variaty, optional
- good extra virgin olive oil
- 4 tomatoes
- 2 hard boiled eggs, optional
salt and pepper

Fry the garlic in some oil, chopped. In a small saucepan with a fitting lid.  Add the rice, and double the amount of water, and some salt.
Once it comes to a boil, turn the heat as low as it will go, cover with lid, and leave be for at least 10 minutes, until the rice is only just cooked.
Chopp the tomatoes and the olives, mix in everything else, serve with the egg halves.

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