Ingredients Jump to Instructions ↓

  1. 3 cups water

  2. 1 teaspoon kosher salt Large pinch saffron threads

  3. 1 1/2 cups arborio rice or short-grain white rice

  4. 1/2 cup sherry wine vinegar

  5. 1 tablespoon Dijon mustard

  6. 1/2 cup extra-virgin olive oil

  7. 1 cup fresh or frozen peas, cooked and cooled

  8. 2 red bell peppers, diced

  9. 1/2 cup packed fresh Italian parsley leaves, chopped

  10. 1 tablespoon dried oregano

Instructions Jump to Ingredients ↑

  1. Bring the water and salt to boil in a medium saucepan . When water is boiling, stir in pinch saffron . Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes). Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano . When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.


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