Saffron Rice Salad

Photo: flickr user avlxyz

Ingredients

1 1/2 cups unprocessed long grain rice

1/2 teaspoon saffron threads dissolved in 1 tbsp. boiling water

1/2 sweet red pepper, diced

1/2 sweet green pepper, diced

1 ripe tomato, chopped

1 cup cooked or canned chick-peas

1 cup cooked green peas or thawed frozen cup sliced black olives

cup whole unskinned almonds

4 tablespoons red wine vinegar

1/4 teaspoon salt

6 tablespoons virgin olive oil

2 tablespoons vegetable oil

Dash of ground black pepper

Preparation

Add rice to 3 cups boiling water, stir in saffron. Cover and simmer for 20 minutes or until rice is tender and all water absorbed. Rinse in cold water to cool. Make the Vinaigrette Dressing.

Mix vinegar and spices, slowly whisk in the oils. Put rice and half the vegetables in a large bowl, pour on half the dressing and toss and add the rest of the rice and vegetables and dressing and toss again. Serve at room temperature or slightly chilled.