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Saffron Rice Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, C, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml White wine vinegar

  2. 1 tablespoon 15ml Olive oil

  3. 2 Hot pepper sauce - or more, to taste

  4. 1 Garlic - minced

  5. 1/4 teaspoon 1 1/3ml Ground white pepper

  6. 2 1/2 cups 400g / 14oz Cooked rice

  7. 1/8 teaspoon 0.6ml Saffron

  8. 1/2 cup 73g / 2.6oz Red pepper - diced

  9. 1/2 cup 73g / 2.6oz Green pepper - diced

  10. 1/4 cup 15g / 1/2oz Green onion, including tops - sliced

  11. 1/4 cup 59ml Ripe olives - sliced

  12. Lettuce leaves

Instructions Jump to Ingredients ↑

  1. Cook the rice in chicken broth instead of water and let cool to room temperature.

  2. Combine vinegar, oil, pepper sauce (if desired), garlic, and white pepper in large bowl; mix well.

  3. Add remaining ingredients except lettuce; toss lightly.

  4. Serve on lettuce leaves.

  5. *Ground turmeric may be substituted.

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