Oriental Rice

• ½ level teaspoon powdered saffron
• ¼ level teaspoon powdered cumin
• 6

Dissolve saffron and cumin in white wine and chicken stock and combine in a large saucepan with rice, diced peppers, chopped onion, and salt and pepper, to taste. Cover pan and simmer until all the liquid is absorbed and the rice is tender. Add some more liquid if necessary.

Drain well and toss with olive oil, wine vinegar, finely-chopped parsley and salt and freshly-ground black pepper