Saffron rice salad

 
                             Saffron Rice Salad
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  C.            unprocessed long grain rice
      1/2  Tsp.          saffron threads
                         dissolved in
    1      Tbsp.         boiling water
      1/2                sweet red pepper -- seeded,
                         deribbed and cut into thin slices
    1                    ripe tomato -- thinly sliced,
                         coarsely chopped
    1      C.            cooked chickpeas
    1      C.            cooled fresh peas
      1/3  C.            black olives -- thinly sliced
      1/3  Whole         unskinned almonds
                         Vinaigrette Dressing:
    4      Tbsp.         red wine vinegar
      1/4  Tsp.          salt
    6      Tbsp.         virgin olive oil
    2      Tbsp.         polyunsaturated oil
 
 Put rice in a pan. Add 3 cups of boiling water and the
 dissolved saffron. Stir to distribute the saffron and bring
 liquid back to a boil. Cover and cook for 20 minutes or until
 rice is tender and all the water is absorbed.
 
 Vinaigrette Dressing:
 
 In large bowl, mix the vinegar and salt together and
 slowly whisk in the oils, a few drops at a time. Season with
 pepper to taste. Add rice to the bowl, together with prepared
 vegetables. Toss all ingredients until well coated with the
 vinaigrette. Serve the salad either at room temperature or
 slightly chilled.
 
 
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