EPISODE 1056 – How to Make a Mediterranean Rice Salad | Ensalada Mediterránea de Arroz Recipe
FULL RECIPE HERE:
Mediterranean Rice Salad | Healthy and Delicious 30 Minute Recipe
SPANISH OLIVE OIL I USED:
Spanish Extra Virgin Olive Oil – Arbequina
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43 Comments
Looks delicious, and I can't wait to make this! 😋 👏
Plot twist:Leftover rice💥
Thank you for sharing this wonderful and delicious recipe with us ❤ 👍
Fantastic 😋
So yu😊mmy‼️
Thank You! Another great recipe.
Cant wait to make this soon for me i never had mediterranean rice salad before perfect for my after office meals
Albert: Delicious! Yet another great recipe. I have pretty-much all the ingredients now.
Going to definitely make this one — easy. Thanks again, and have a great weekend.
(Fan from San Francisco, California.) *!!~ ………………………………………………… ¡Orégano!
We are really trying to eat pure wholesome foods in my house. Thank you for always supplying me with good recipes.
Have made rice salad before without the beans . Going to make with beans today.looks so good !
Albert, have you seen the technic of giving your clove of garlic a good bash under a knife blade ? Then adding a pinch of salt and using the salt to grind the garlic into a paste by drawing the blade over it a few times ?
Works great for salad dressings.
I love your cold main-dish recipes, they are perfect for these hot summer days! Light, but still hearty and filling. (You might have to quadruple the amounts if you've got a teenage boy in the house, though! )😋
This looks so delicious, and I bet it's even better the next day. Thanks, Albert!
Thank you, I can do this, perfect for summer ❣️
Oh wow, I never thought of using rice in a salad! Thank you so much! Where has this been all my life😍 LOL
Hi dear Albert! ❤😊
What an excellent rice salad! That looked awesome!
I like the crunch the salad has thanks to the cucumber and the red bell pepper!
I am definitely making rice salad soon!
Have a good evening!! 🎉🎉🎉
Great recipe, thanks!
Thank. God bless you
I’ve cooked a lot of the food you share, and I must say, it’s soooooo delicious. Love this guy like a brother: because of you, my kids (21, 13, & 7) are now learning from your videos. Please keep the videos coming. My oldest is going to school to be a chef and my 13 year old demands to make dinner for us daily because of what she learned from your videos. Thank you kind sir.
Just s😮subscribe . Can’t wait to make this salad. Thank you for sharing. 👍
What a great summer recipe!
Another incredibly fantastic, delicious recipe that's meat-free. Thank you.
Yum yum yum 😋
Ooooooh sounds very yummy! Thanks for this recipe!!!!
Would canned lentils work in place of the white beans?
I’m having salad for dinner tonight, but not this one…😢
I've never had a cold salad made with rice and this one looks delicious! A must try, for sure! 😋❤️
Love your recipes! Could you be more specific about which parsley you’re using? When I go to the grocery, there’s Italian parsley, curly parsley, and cilantro. I don’t know which one to buy.
Call it pulao not salad😂
This is what I'm gonna cook for dinner with a steak thank you again.❤
Wow nice
27.07.24 – 😋😋😋👍👍👍
to my shame i've never thought of adding rice to a salad, even though I do enjoy tice a lot, I will definitely try this soon
Perfect for a hot summer day.
Hey Albert!
As a fellow Spaniard, my favorite go-to summer salad is the following:
Canned chickpeas from the fridge; plus avocado, baby onions, canned tuna, and dressing made solely with extra virgin olive oil, a very generous amount of lemon juice, and salt. You can exchange canned tuna for canned salmon or canned chicken, if you wish.
If you want it even more nutritious, you can add hard-boiled eggs, and/or walnuts, which add some texture to it.
Basically done in 10 minutes, yet extremely refreshing and nutritious. Add a gazpacho as a drink, and I literally can function all day long with our extreme summer heats, knowing I´m not losing any nutrients.
Best!
P.S. I don´t ever use uncooked red or green peppers, since they´re notoriously indigestible.
😮😮😊❤❤ de verdad que se ve una ensalada deliciosa y llena de vitaminas y nutrientes
As with all of your recipes, I can see this one becoming one of my favourite lunch recipes too. Thanks so much!
I'll include this as part of the light supper my book club will share on Thursday.
I really like the way he suggested a vegan take on this by using your favorite vegan cheese as a substitute. Looks delicious!
I love this, especially since we’ll be entering a spell of hot humid weather in my area. I’m wondering if I could substitute farro for the rice in this recipe.
I substituted chickpeas for the white beans… Delicious!
Como estas hector? Tanto tiempo….gracias por la receta…ole!
Love you, my friend! I have been watching you for years! Wanted to ask, at the beginning of this segment, was the guitar-playing done by you? BEAUTIFUL!
My pantry is almost bare, so I’ll make some changes: (1) no lemons (OUCH!), so vinegar instead, usually ACV, but I have several different kinds so I’ll do some taste tests; (2) since I don’t have lemons, I’ll use my cold first press lemon EVOO; (3) instead of salt, this is an opportunity to use my dry salt-preserved anchovies, and boy am I excited about that!; (4) yellow onions and shallots are the only fresh vegetables I have left, so I’ll use about 1/2 c. finely minced shallots; (5) something I usually have on hand is meal-sized packets of Sichuan Yibin SuiMi Yacai Fermented Mustard at 8.1 oz, which I’ve never eaten in a cold dish, but I will for this salad; (6) I always have Kalamata olives in my fridge, so no trouble there; (7) I have sun-dried tomato strips that I can throw in for both flavor and color; and (7) I have both dried cranberries and Persian zereshk that I can soak in some hot water (the zereshk, that is), then give a rough chop. For the dressing: (besides the lemon EVOO and vinegar listed above, add a lightly toasted and mortar-ground small palmful of Sichuan peppercorns (~ 1/8 tsp.), 2-3 Tbsp. dried mint, 1 large garlic clove, grated, and 2-3 Tbsp. pomegranate molasses, or to taste. Obviously, I have no fresh herbs, but I recently invested in a bunch of dried seasonings, and they’re almost as good.
Despite my being a big fan of feta, I don’t think this salad, with what I’ve thrown into it, is a candidate for any grated, shredded, or diced cheese. Sigh 🙂↔️😞