Middle Eastern Saffron Rice Salad
Created by dienia b on February 9, 2024
- Servings: 8
- Prep Time: 30m
- Cook Time: 20m
- Recipe #42327
Ingredients
- 12 ounces dry long grain white rice (1 1/2 cups)
- 3 cups water, boiling
- 1/2 teaspoon saffron threads
- 1 tablespoon water, boiling
- 1/2 cup red bell pepper, seeded, cut into thin slices
- 1/2 cup green bell pepper, seeded, cut into thin slices
- 1 cup tomato, thinly sliced, coarsely chopped
- 15 ounces chickpeas, drained (1 can)
- 1 cup frozen peas
- 1/3 cup black olives, thinly sliced
- 1/3 cup whole almonds, unskinned
- Vinaigrette Dressing
- 4 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 6 tablespoons olive oil
- 2 tablespoons oil
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley, minced
How to Make
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Step 1: Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron( dissolved in 1 tablespoon boiling water).
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Step 2: Stir to distribute the saffron, and bring the liquid back to a boil.
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Step 3: Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed.
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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.
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Step 5: Season with pepper to taste.
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Step 6: Add parsley.
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Step 7: Add the rice to the bowl, together with the prepared vegetables.
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Step 8: Toss all the ingredients until well coated with the dressing.
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Step 9: Season to taste.
Nutritional Facts
- 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