Saffron Rice Salad

Cooking Instructions:

  • 2 tablespoons white wine vinegar
  • 1 teaspoon olive oil
  • 2 to 3 drops hot pepper sauce (optional)
  • 1 clove garlic, minced
  • 1/4 teaspoon ground white pepper
  • 2 1/2 cups cooked Lundberg Long Grain White Rice (cooked in chicken broth and 1/8 teaspoon saffron*), cooled
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 cup sliced green onions
  • 1/4 cup sliced black olives
  • lettuce leaves

    Combine vinegar, oil, pepper sauce (if desired), garlic and white pepper in large bowl; mix well. Add rice, peppers, onions and olives; toss lightly. Serve on lettuce leaves. Makes 4 servings.