Saffron Rice Salad

Recipe Ingredients

2 tablespoons	30ml	White wine vinegar
1 tablespoon	15ml	Olive oil
2		Hot pepper sauce - (optional) or more, to taste
1		Garlic - minced
1/4 teaspoon	1.3ml	Ground white pepper
2 1/2 cups	400g / 14oz	Cooked rice
1/8 teaspoon	0.6ml	Saffron)*
1/2 cup	73g / 2.6oz	Red pepper - diced
1/2 cup	73g / 2.6oz	Green pepper - diced
1/4 cup	15g / 0.5oz	Green onion, including tops - sliced
1/4 cup	59ml	Ripe olives - sliced
		Lettuce leaves

Recipe Instructions

Cook the rice in chicken broth instead of water and let cool to room temperature.

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.

Source:
"Light, Lean and Low Fat" - USA Rice Council

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