Basque salad

 
                                Basque Salad
 
 Recipe By     : Silver Palate Cookbook, Rosso & Lukins, '79, p. 217
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Ham
                 Peppers                          Rice
                 Salads - Main Dish               Sausage
                 Seafood                          Shrimp
                 Silver Palate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           olive oil
   12                    green onions with tops -- thinly sliced
    1      teaspoon      whole saffron -- scant
    2      cups          converted rice
    1 1/2  teaspoons     salt
    4      cups          chicken stock
    1      pound         medium size raw shrimp -- shelled/deveined
      1/4  pound         hard sausage (salami, pepperoni or other) -- in
 julienne strips
      1/2  pound         prosciutto -- thinly sliced
    1                    green bell pepper -- cored/julienned
    1                    red bell pepper -- cored/julienned
      1/2  cup           chopped parsley
                         salt -- to taste
      3/4  teaspoon      fresh ground black pepper
 
 Heat oil in a heavy pot. Add green onions and saute over Medium heat,
 stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes
 longer.
 Add the rice and stir, coating grans well with oil. Season with 1 1/2
 teaspoons salt, pour in chicken stock and stir. bring to a simmer, cove and
 cook over Low heat for 20 minutes, or until rice is just done and all liquid
 has been absorbed. Fluff with a fork and let cool somewhat.
 Meanwhile, bring 2 quarts water to a boil, then add shrimp. Immediately
 remove from heat, cover and let stand for 2 minutes. Drain shrimp and reserve.
 Transfer cooked rice to a large bowl. Add shrimp, sausage and prosciutto,
 red and green peppers, parsley, salt to taste and black pepper. Toss well.
 Arrange on a large platter and serve at room temperature.
 
 
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 NOTES : A hearty main-course salad of rice, meat and seafood.
 MC formatting and Posted by bobbi744@sojourn.com