Saffron Rice Salad

* Exported from MasterCook *

Saffron Rice Salad

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
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1 1/2 C. unprocessed long grain rice
1/2 Tsp. saffron threads
dissolved in
1 Tbsp. boiling water
1/2 sweet red pepper -- seeded,
deribbed and cut into thin slices
1 ripe tomato -- thinly sliced,
coarsely chopped
1 C. cooked chickpeas
1 C. cooled fresh peas
1/3 C. black olives -- thinly sliced
1/3 Whole unskinned almonds
Vinaigrette Dressing:
4 Tbsp. red wine vinegar
1/4 Tsp. salt
6 Tbsp. virgin olive oil
2 Tbsp. polyunsaturated oil

Put rice in a pan. Add 3 cups of boiling water and the
dissolved saffron. Stir to distribute the saffron and bring
liquid back to a boil. Cover and cook for 20 minutes or until
rice is tender and all the water is absorbed.

Vinaigrette Dressing:

In large bowl, mix the vinegar and salt together and
slowly whisk in the oils, a few drops at a time. Season with
pepper to taste. Add rice to the bowl, together with prepared
vegetables. Toss all ingredients until well coated with the
vinaigrette. Serve the salad either at room temperature or
slightly chilled.


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