Middle Eastern Saffron Rice Salad
"They called this a salad. I'm using a rice cooker. They probably used basmati rice."
Original is 8 servings
Ingredients
-
-
- Vinaigrette Dressing
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (243 g)
- Calories 341.7
- Total Fat - 16.9 g
- Saturated Fat - 2.2 g
- Cholesterol - 3.8 mg
- Sodium - 227.8 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 2.2 g
- Sugars - 1.3 g
- Protein - 7.7 g
- Calcium - 46.7 mg
- Iron - 2.6 mg
- Vitamin C - 25 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron( dissolved in 1 tablespoon boiling water).
Step 2
Stir to distribute the saffron, and bring the liquid back to a boil.
Step 3
Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed.
Step 4
Meanwhile, in a large bowl, make the vinaigrette by mixing the vinegar and salt together and slowly whisking in the oils, a few drops at a time.
Step 5
Season with pepper to taste.
Step 6
Add parsley.
Step 7
Add the rice to the bowl, together with the prepared vegetables.
Step 8
Toss all the ingredients until well coated with the dressing.
Step 9
Season to taste.
Tips
No special items needed.
1 Reviews
You'll Also Love
