Saffron rice salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | White wine vinegar |
| 1 | tablespoon | Olive oil |
| 2 | drops | Hot pepper sauce (optional) Or more, to taste |
| 1 | Garlic clove; minced | |
| ¼ | teaspoon | Ground white pepper |
| 2½ | cup | Cooked rice (cooked in chicken broth & |
| 1/16 | teaspoon | Saffron)* cooled to room temp. |
| ½ | cup | Diced red pepper |
| ½ | cup | Diced green pepper |
| ¼ | cup | Sliced green onions including tops |
| ¼ | cup | Sliced ripe olives |
| Lettuce leaves | ||
Directions
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.
Each serving provides: * 198 calories * 4.0 g. protein * 2⅗ g. fat * 39.3 g. carbohydrate * 1.7 g. dietary fiber * 565 mg. sodium * 0 mg.
cholesterol
Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 01-23-95