Saffron Rice Salad
20 Oct 2009
|Cooked rice||2 1⁄2 Cup (40 tbs) (Cooked In Chicken Broth And 1/8 Teaspoon Saffron Cooled To Room Temperature)|
|Red bell pepper||1⁄2 Cup (8 tbs), diced|
|Green bell pepper||1⁄2 Cup (8 tbs), diced|
|Green onions||1⁄4 Cup (4 tbs), sliced|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
|White wine vinegar||2 Tablespoon|
|Olive oil||1 Teaspoon|
|Hot pepper sauce||2 Drop|
|Garlic||1 Clove (5 gm), minced|
|Ground white pepper||1⁄4 Teaspoon|
Combine rice, red and green peppers, onions, and olives in large bowl.
Combine vinegar, oil, pepper sauce, garlic, and white pepper in jar with lid; shake well.
Pour over rice mixture; toss lighdy.
Saffron Rice Salad Recipe