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Saffron Rice Salad

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Ingredients
  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
  Lettuce leaves 4
Directions

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.

Recipe Summary

Course: 
Appetizer
Ingredient: 
Rice

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4.11818
Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 729 Calories from Fat 96

% Daily Value*

Total Fat 11 g17.2%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 412.7 mg17.2%

Total Carbohydrates 140 g46.8%

Dietary Fiber 7.1 g28.2%

Sugars 5.5 g

Protein 13 g26.9%

Vitamin A 128.8% Vitamin C 280.2%

Calcium 10.4% Iron 53.7%

*Based on a 2000 Calorie diet

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Saffron Rice Salad Recipe