Rice and Vegetable Salad

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ¾ pound rice
  • ½ teaspoon powdered saffron
  • 6 tablespoons</


Dissolve saffron in white wine; add it to hot chicken stock and combine in a large saucepan with rice, and salt and freshly ground black pepper, to taste. Cover pan and simmer until all the liquid is absorbed and the rice is tender-about 30 minutes.

Make a highly flavoured dressing with olive oil, wine vinegar, parsley, garlic and dry mustard, to taste.

Toss cooked saffron rice