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Saffron Rice Salad

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Ingredients
  Saffron 1⁄2 Teaspoon, ground
  Ground cumin 1⁄4 Teaspoon, ground
  Dry white wine 6 Tablespoon
  Hot chicken stock 2 1⁄2 Cup (40 tbs)
  Italian rice 1 1⁄2 Cup (24 tbs) (For Risotto)
  Green pepper 1 , seeded and cut into squares
  Pepper red 1⁄2 , seeded, cut into squares
  Onion 1⁄2 , coarsely chopped
  Black pepper To Taste, freshly ground
  Olive oil 8 Tablespoon
  Wine vinegar 3 Tablespoon
  Parsley 2 Tablespoon, finely chopped
  Salt To Taste
  Black pepper To Taste
Directions

GETTING READY
1) In a bowl, combine saffron and cumin with white wine and chicken stock.
2) In a large saucepan, add the saffron mixture with rice, pepper squares, onion, salt and pepper, to taste.

MAKING
3) Place over medium heat to simmer the liquid, by covering with a lid, until the rice is tender. If the liquid evaporates, add more.
4) In another bowl, combine olive oil and wine vinegar. Sprinkle with finely chopped parsley and season with salt and freshly ground black pepper as per taste.
5) Pour this mixture to the rice salad.
6) Toss well and allow cooling. More oil or vinegar can be added, if required.

SERVING
7) Serve the rice salad cold with meat kebobs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Rice
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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