Best 4 Saffron Rice Salad Recipes

SAFFRON RICE SALAD

Steps:

• Heat oil in medium pot on grates of grill or side burners. Add onions and garlic and cook until soft. Add the rice and stir to coat the grains of rice with the oil.
• Place the water in a small pot and bring to a boil. Add the saffron to the onion mixture and let boil 1 minute. Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked. Let the rice sit, covered for 5 minutes then fluff with fork.
• Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs. Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar. Serve warm or at room temperature.

SAFFRON RICE SHRIMP SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Cover and refrigerate until serving., Divide lettuces between two plates; top with avocado, rice and shrimp. Sprinkle with cilantro; drizzle with dressing. Serve immediately.

SAFFRON RICE SALAD RECIPE - (5/5)

Steps:

• 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.

SAFFRON RICE AND BEAN SALAD

Steps:

• Cook the rice according to the package directions. While the rice cooks, put the beans, tomatoes, and onions in a large serving bowl. Add the warm rice to the bowl, and top it with the vinegar, oil, and cilantro. Toss thoroughly. Serve warm or cold. To make your own tortilla chips, preheat the oven to 375 degrees. Put 1 Tbsp. vegetable oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one corn tortilla with the oil. Put the tortilla on a cutting board, and brush the top of the next tortilla with oil, putting the non-oiled side on top of the first tortilla so they share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them (use 8 - 10 tortillas in total). Cut the tortillas into eighths, cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with 1/2 tsp. kosher salt, or to taste. Bake them for about 15 minutes until they are lightly browned and crisp, but remove them before they get dark brown.