Saffron Rice Salad

Name: Saffron Rice Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 8 spears asparagus, grilled and cut into 1/2-inch pieces; 1 red pepper, fire roasted and diced; 1 yellow pepper, fire roasted and diced; 59 milliliters chopped fresh herbs, ie: parsley or cilantro leaves; 2 cloves garlic, finely chopped; 177 milliliters salt cured olives, pitted and chopped; 3 Tbsps olive oil, plus more for dressing; 6 servings Extra-virgin olive oil, for drizzling; 1 Spanish onion, finely chopped; 1 large pinch saffron threads; 6 servings Salt and freshly ground pepper; 2 Tbsps aged Sherry vinegar; 946 milliliters water; 473 milliliters long grain white rice

Saffron Rice Salad might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains about 6g of protein, 24g of fat, and a total of 462 calories. If you have spears asparagus, salt cured olives, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Watch how to make this recipe.

Heat oil in medium pot on grates of grill or side burners.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Pot

Add onions and garlic and cook until soft.

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Garlic

Onion

Add the rice and stir to coat the grains of rice with the oil.

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Grains

Rice

Cooking Oil

Place the water in a small pot and bring to a boil.

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Water

Equipment you will use

Pot

Add the saffron to the onion mixture and let boil 1 minute.

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Saffron

Onion

Add the boiling water to the rice, stir, add salt and pepper and bring to a boil. Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked.

Ingredients you will need

Salt And Pepper