SAFFRON RICE SALAD RECIPE - (5/5)

Saffron Rice Salad Recipe - (5/5) image

Provided by VerneJ

Number Of Ingredients 15

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Vinaigrette Dressing:
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
4 Tbsp red wine vinegar
1/4 tsp salt
6 Tbsp virgin olive oil
2 Tbsp polyunsaturated oil
Freshly ground black pepper

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.