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Saffron Rice Salad
Serves 6
Time 55 min
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.
Special Diets:
Ingredients
- 1 1/2 cup arborio rice
- 1/4 cup extra-virgin olive oil
- 1 large white onion, chopped
- 3 cloves garlic, finely chopped
- 1 large pinch saffron threads
- 1/2 cup vegetable stock
- 1/2 cup dried currants
- 1/4 teaspoon ground black pepper
- 1/4 cup green olives
- 1/2 cup chopped fresh mint leaves
- 1/4 teaspoon fine sea salt
Method
Boil rice in large pot of salted water until tender, about 15 minutes.
Drain and transfer to a large bowl.
Heat olive oil in heavy skillet over medium heat.
Add onion and garlic, lower heat and cook, stirring occasionally, until slightly golden, about 10 minutes.
Add to rice.
Crumble saffron into a small pan over medium heat and add stock.
Bring to a simmer, then add to rice.
In the same pan, combine the currants and sherry and bring to a simmer.
Cook until the raisins are plumped, about 10 minutes.
Remove from heat and add to rice.
Season with salt and pepper, and 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 carbohydrates (2g dietary fiber, 9g sugar), 2g protein.
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.
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Ingredients
- 1 1/2 cup arborio rice
- 1/4 cup extra-virgin olive oil
- 1 large white onion, chopped
- 3 cloves garlic, finely chopped
- 1 large pinch saffron threads
- 1/2 cup vegetable stock
- 1/2 cup dried currants
- 1/4 teaspoon ground black pepper
- 1/4 cup green olives
- 1/2 cup chopped fresh mint leaves
- 1/4 teaspoon fine sea salt