Saffron Rice Salad

Time Life Books; Nutritional Facts per serving: 253 calories, 0mg cholesterol, 19g fat (1.5g sat.), 162mg sodium, 4.7g protein.
Photo by Laverne J.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

8

Servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2

    cups unprocessed long-grain rice

  • 1/2

    tsp saffron threads, dissolved in 1 tbsp boiling water

  • 1/2

    sweet red pepper, seeded, derived and cut into thin slices

  • 1/2

    sweet green pepper, seeded, derived and cut into thin slices

  • 1

    ripe tomato, thinly sliced and coarsely chopped

  • 1

    cup cooked chick-peas

  • 1

    cup cooked fresh peas

  • 1/3

    cup black olives, thinly sliced

  • 1/3

    cup whole unskilled almonds

  • Vinaigrette Dressing:

  • 4

    Tbsp red wine vinegar

  • 1/4

    tsp salt

  • 6

    Tbsp virgin olive oil

  • 2

    Tbsp polyunsaturated oil

  • Freshly ground black pepper

Directions

1. Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron. Stir to distribut the saffron, and bring the liquid back to a boil. Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed. 2. In a large bowl, make the vinaigrette by mixing the vinegar and salt together and slowly whisking in the oils, a few drops at a time. Season with pepper to taste. Add the rice to the bowl, together with the prepared vegetables. Toss all the ingredients until well coated with the vinaigrette. 3. Serve the salad either at room temperature or slightly chilled. Note: Present on lettuce leaves for a light lunch or use as a summertime accompaniment to grilled meats.

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