Saffron Rice Salad Recipe

Name: Saffron Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely chopped; 2 tablespoons minced garlic; 2 cups long-grain rice; 1/2 teaspoon saffron threads; Salt; 3 medium red bell peppers; 3 medium yellow bell peppers; 1 pound thin asparagus, cut into 2-inch pieces; 1/3 cup fresh lime juice; 1 tablespoon red wine vinegar; 2 tablespoons honey; 2 chipotle chiles in adobo, seeded and minced (see Note); 1/4 cup olive oil; Freshly ground black pepper; 1/4 cup coarsely chopped fresh cilantro

Servings: persons

2 tablespoons unsalted butter
1 small onion, finely chopped
2 tablespoons minced garlic
2 cups long-grain rice
1/2 teaspoon saffron threads
Salt
3 medium red bell peppers
3 medium yellow bell peppers
1 pound thin asparagus, cut into 2-inch pieces
1/3 cup fresh lime juice
1 tablespoon red wine vinegar
2 tablespoons honey
2 chipotle chiles in adobo, seeded and minced (see Note)
1/4 cup olive oil
Freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

1
Melt the butter in a medium saucepan.
2
Add the onion and garlic and cook over moderately high heat, stirring occasionally, until translucent, about 4 minutes.
3
Stir in the rice and saffron threads.
4
Add 4 cups of water and 2 teaspoons salt and bring to a boil, stirring occasionally.
5
Cover the pan, reduce the heat to low and cook until the rice is tender, about 20 minutes.
6
Transfer the rice to a large bowl and let cool completely.
7
Meanwhile, roast the red and yellow bell peppers over a gas flame or under a broiler, turning occasionally, until charred all over.
8
Transfer to a paper bag and let steam for 15 minutes.
9
Remove the skin, seeds, cores and ribs and coarsely chop the peppers.
10
In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 2 minutes.
11
Drain, rinse with cold water and drain again.
12
Add the asparagus to the rice with the chopped peppers.
13
In a small bowl, combine the lime juice, vinegar, honey and chipotles.
14
Whisk in the olive oil and season with salt and pepper.
15
Pour the dressing over the rice and toss to combine.
16
Stir in the cilantro and serve.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 small onion, finely chopped, 2 tablespoons minced garlic, 2 cups long-grain rice, and more.

Yes, Saffron Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Saffron Rice Salad

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