Andalsian Rice Salad
rec.food.cooking/Doreen Randal (1995)

4ozs long-grain rice
1 small onion, peeled and finely chopped
2 cloves garlic, crushed
1 Tbsp finely chopped parsley
6 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp paprika
1/2 tsp salt
1/2 tsp white pepper
1 lb tomatoes, skinned and quartered
4 hard-boiled eggs, quartered
2 red peppers, cored, seeded and sliced
2 Tbsp finely chopped chervil

Cook the rice in boiling salted water for 15 minutes or until tender. Drain well and allow to cool.

Put the rice in a mixing bowl and stir in the onion, garlic, parsley, oil, vinegar, paprika, salt and pepper. Pile the mixture
in the center of a large serving dish.

Arrange tomatoes, eggs, and peppers around the rice and sprinkle with chopped chervil. Serve at once.