Saffron Rice Salad

Saffron Rice Salad

Serves 6

Arborio rice, a white rice that's often used to make risotto, is ideal for this salad because of its ability to soak up flavors and still retain an appealingly toothsome texture.

  • 1 1/2 cups arborio rice
  • 4 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large pinch saffron threads, toasted
  • 1/2 cup vegetable stock
  • 1/2 cup dried currants
  • Freshly ground black pepper
  • Green olives, to taste
  • 1/2 cup chopped fresh mint leaves
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Boil rice in large pot of salted water until tender (about 15 minutes). Drain. Transfer to a large bowl. Heat olive oil in heavy skillet over medium heat. Add onions and garlic, lower heat and cook until onions are slightly golden. Add to rice. Crumble saffron into a small pan, add stock, simmer over medium heat for 1 minute. Stir into rice. In the same pan, simmer currants and sherry for 10 minutes; add to rice. Add salt and pepper. Serve with green olives and mint.

Nutritional Info: 
Per Serving:230 calories (100 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 270mg sodium, 31g carbohydrate (2g dietary fiber, 9g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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