Overhead view of saffron rice salad served with a hamburger on a paper plate.

Saffron Rice Salad

  • Servings
    4

Ingredients

  • 1 cup uncooked rice
  • 3 cups chicken broth
  • ⅛ teaspoon saffron
  • 2 tablespoons white wine vinegar
  • 1 teaspoon olive oil
  • 2 to 3 drops hot pepper sauce (optional)
  • 1 clove garlic, minced
  • ¼ teaspoon ground white pepper
  • ½ cup red bell pepper, diced
  • ½ cup green bell pepper, diced
  • ¼ cup green onions, sliced
  • ¼ cup black olives, sliced
  • lettuce leaves

Directions

  • Cook rice in chicken broth and 1/8 teaspoon saffron.  Set aside and cool to room temperature.
  • Combine vinegar, oil, pepper sauce (if desired), garlic and white pepper in large bowl; mix well. Add cooked rice, peppers, onions and olives; toss lightly. Serve on lettuce leaves.
 

Nutrition Facts

  • Calories 182
  • Total Fat 4g
  • Sodium 874mg
  • Carbohydrates 32g
  • Dietary Fiber 1g
  • Protein 4g