Rice and Vegetable Salad

Name: Rice and Vegetable Salad
Yield: Serves 4
Ingredients: 6 tablespoons dry white wine; ½ teaspoon powdered saffron; salt and freshly ground black pepper; 1½ pints chicken stock; 4 tablespoons cooked peas; ½ cucumber, peeled, seeded and diced; ¼ pound button mushrooms, quartered; ¾ pound rice; 4 stuffed olives, sliced; 4 tomatoes, sliced; ripe olives; 6-8 tablespoons olive oil; 2 tablespoons wine vinegar; 4 tablespoons finely chopped parsley; 1-2 cloves garlic, finely chopped; dry mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

¾ pound rice
½ teaspoon powdered saffron
6 tablespoons</

Gluten-free

Method

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