It’s a simple story. Among all of the dishes I prepared last week, and there were many, in between a four course French inspired dinner party for our Ladies International Group, including bouillabaisse, chicken pate, and rib eye Bearnaise topped with a poached egg.
There were molten chocolate cakes and brownies, and then, some fun nostalgia when the team was in town, patting lots and lots of burgers for grilling, along with a few large side salads prepared for the after game Team Family Tailgate, including today’s Spanish inspired Yellow Rice Salad. Still, busily preparing dishes and writing recipes, and, just plain being caught up in the joy of the moments, sharing time with many friends and special people, the inevitable occurred, oops, I didn’t take photographs on well, on most all of these menu items.
Still, menu items may always be repeated for a photograph, but good times and memories with friends and special people in our lives cannot ever be replaced. Right? And so today I share a piece of a simple story, one photographed special dish from experiences with friends and special people of which I am grateful, Spanish inspired Yellow Rice Salad.
- 2 cups medium grain Spanish style rice, rinsed well
- 5 tablespoons olive oil, plus 3 tablespoons or more
- 1 red onion, chopped then separated in half
- 3 cups water
- 1 cup white wine
- 1/2 teaspoon saffron
- 1 packet Sazon seasoning (Goya Brand)
- 1 red pepper, seeded, pith removed, chopped
- 1 15.5 ounce can black beans, drained, rinsed
- 6 ounces frozen green peas, approximately, defrosted, uncooked
- 2 teaspoons kosher salt, more or less to preferred taste, plus more for individual ingredients
- pinch season salt, more or less (optional)
- 1 large size saute pan with tight fitting lid
- Sprinkle half teaspoon saffron into one cup of white wine, set aside. Place black beans into a bowl, stir in 1 tablespoon olive oil and a few pinches of kosher salt, stir, check seasoning then set beans aside. Place peas into a bowl, sprinkle in a little season salt or kosher salt, stir, set aside. Add 5 tablespoons olive oil to a large size saute pan. Scrape half of the chopped red onion into the pan and cook on low heat for three minutes until translucent. Pour in the rice and stir, combining well with the onion and the oil for another three minutes continuing to cook on low heat. Pour the white wine with the soaking saffron over the rice and raise the heat to medium, cook, stirring intermittently another three minutes then add in the water and a packet of the Sazon, stir, raise the heat to high and cook until rice just begins to boil, cover the pan, reduce the temperature to very low heat and cook rice undisturbed for about seventeen minutes until fully cooked. Turn off heat and let rice sit covered a few minutes before removing lid and using a fork gently lifting rice to lightly separate the pieces. Transfer cooked yellow rice to a long glass dish and carefully fork through again lifting to separate cooked rice. Clean the saute pan and return to burner with a tablespoon or two of olive oil, the remaining half of chopped red onion and chopped red pepper cooking on low heat until softened, approximately three or four minutes, sprinkle mixture with a couple small pinches of kosher salt, stir, turn off heat and cool before combining with the yellow rice. Stir through the seasoned black beans and peas. A teaspoon at a time sprinkle kosher salt into the rice salad, stir through, taste before each addition adding more or less according to taste. Serve at room temperature.