Saffron Rice Salad
2 tb White wine vinegar
1 tb Olive oil
2 dr Hot pepper sauce (optional)--Or more, to taste
1 Garlic clove -- minced
1/4 t Ground white pepper
2 1/2 c Cooked rice
- (cooked in chicken broth & 1/16 t Saffron)* -- cooled to room temp.
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Sliced green onions -- including tops
1/4 c Sliced ripe olives
Lettuce leaves
Combine vinegar, oil, pepper sauce (if desired), garlic, and white
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
2 tb White wine vinegar
1 tb Olive oil
2 dr Hot pepper sauce (optional)--Or more, to taste
1 Garlic clove -- minced
1/4 t Ground white pepper
2 1/2 c Cooked rice
- (cooked in chicken broth & 1/16 t Saffron)* -- cooled to room temp.
1/2 c Diced red pepper
1/2 c Diced green pepper
1/4 c Sliced green onions -- including tops
1/4 c Sliced ripe olives
Lettuce leaves
Combine vinegar, oil, pepper sauce (if desired), garlic, and white
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
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