Saffron Rice Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: White wine vinegar,
1 tbsp: Olive oil,
2: dr Hot pepper sauce, (optional) -Or more, to taste
1: Garlic clove, minced
1/4 tsp: Ground white pepper,
2 1/2 cup: Cooked rice, (cooked in chicken broth &
1/16 tsp: Saffron)*, cooled to room temp.
1/2 cup: Diced red pepper,
1/2 cup: Diced green pepper,
1/4 cup: Sliced green onions, including tops
1/4 cup: Sliced ripe olives,
Lettuce leaves,
Directions:
Combine vinegar, oil, pepper sauce (if desired), garlic, and white
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Each serving provides: * 198 calories * 4.0 g. protein * 2.6 g. fat *
39.3 g. carbohydrate * 1.7 g. dietary fiber * 565 mg. sodium * 0 mg.
cholesterol
Source: "Light, Lean & Low Fat" booklet Reprinted with permission
from USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp
pepper in large bowl; mix well. Add remaining ingredients except
lettuce; toss lightly. Serve on lettuce leaves.
*Ground turmeric may be substituted.
Each serving provides: * 198 calories * 4.0 g. protein * 2.6 g. fat *
39.3 g. carbohydrate * 1.7 g. dietary fiber * 565 mg. sodium * 0 mg.
cholesterol
Source: "Light, Lean & Low Fat" booklet Reprinted with permission
from USA Rice Council Electronic format courtesy of Karen Mintzias
Source from luhu.jp