SAFFRON RICE SALAD RECIPE - (5/5)
Provided by VerneJ
Number Of Ingredients 15
Steps:
- 1. Put the rice in a pan, add 3 cups of boiling water and the dissolved saffron. Stir to distribut the saffron, and bring the liquid back to a boil. Cover and cook at a simmer for 20 minutes, or until the rice is tender and all the water is absorbed. 2. In a large bowl, make the vinaigrette by mixing the vinegar and salt together and slowly whisking in the oils, a few drops at a time. Season with pepper to taste. Add the rice to the bowl, together with the prepared vegetables. Toss all the ingredients until well coated with the vinaigrette. 3. Serve the salad either at room temperature or slightly chilled. Note: Present on lettuce leaves for a light lunch or use as a summertime accompaniment to grilled meats.
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Jose Carlos Alcocer Alvarez
[email protected]I'm not a huge fan of saffron, but this salad converted me. It's so flavorful and addictive.
Edward Shawe
[email protected]This salad is a burst of flavor! The saffron, lemon, and mint all work together to create a truly unique and memorable dish.
Mohammad Rajpoot
[email protected]The zesty lemon and subtle saffron flavor really shine through. I loved every bite.
Sean Kelly
[email protected]This salad is a great way to use up leftover rice. I also added some cooked chicken and chopped vegetables to make it a complete meal.
Princess Anyalewechi
[email protected]I'm not sure what went wrong, but my salad was mushy. I followed the recipe exactly, so I'm not sure what happened.
Israel abraham
[email protected]I found this recipe a bit bland. I added a teaspoon of salt and a half teaspoon of black pepper, and it was much better.
Nkohtu Barbara Asoh
[email protected]This salad is now my most requested. My other dishes have gotten jealous.
Md ibrahim 2021
[email protected]The dish was a bit too spicy for my taste. I'd suggest cutting back on the red pepper flakes or omitting them altogether.
Mystie Raynei
[email protected]The instructions were easy to follow and produced great results. Total time to prepare was an hour. 15 minutes of active cooking. 30 minutes were passive cooking. 10 minutes to gather the ingredients. And I let the salad rest for 10 minutes before se
Jaimala Wankhede
[email protected]The original recipe called for a full cup of chopped mint. I liked the suggestion to use half a cup instead. However, it was still too strong for me. I'll cut the mint to a quarter cup next time.
Siyamamkela Mfundisi
[email protected]I've made this salad many times now. It's a hit at every potluck I bring it to. This has become my go-to crowd-pleaser.
NICOGRAPHIX_D AYOOLA
[email protected]The flavor combination of this salad is so fresh and flavorful. The bright saffron and the zesty lemon zest are the perfect complement to the tender rice.
Jamil Khan
[email protected]This saffron rice salad is a great dish for a weeknight meal. I appreciate short cooking time dishes a lot.