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  1. Exported from MasterCook

  2. Saffron Rice Salad

  3. 1 Preparation Time :

  4. Categories : Salads

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 1 1/2 C. unprocessed long grain rice

  7. 1/2 Tsp. saffron threads

  8. dissolved in

  9. 1 Tbsp. boiling water

  10. 1/2 sweet red pepper -- seeded,

  11. deribbed and cut into thin slices

  12. 1 ripe tomato -- thinly sliced,

  13. coarsely chopped 1 C. cooked chickpeas

  14. 1 C. cooled fresh peas

  15. 1/3 C. black olives -- thinly sliced

  16. 1/3 Whole unskinned almonds

  17. 4 Tbsp. red wine vinegar

  18. 1/4 Tsp. salt

  19. 6 Tbsp. virgin olive oil

  20. 2 Tbsp. polyunsaturated oil

  21. Put rice in a pan. Add 3 cups of boiling water and the

  22. dissolved saffron. Stir to distribute the saffron and bring

  23. liquid back to a boil. Cover and cook for 20 minutes or until

  24. rice is tender and all the water is absorbed.

  25. Vinaigrette Dressing:

  26. In large bowl, mix the vinegar and salt together and slowly whisk in the oils, a few drops at a time. Season with

  27. pepper to taste. Add rice to the bowl, together with prepared

  28. vegetables. Toss all ingredients until well coated with the

  29. vinaigrette. Serve the salad either at room temperature or slightly chilled. - - - - - - - - - - - - - - - - - -

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