Saffron Rice Salad Recipe

Name: Saffron Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for dressing; 1 Spanish onion, finely chopped; 2 cloves garlic, finely chopped; 2 cups long grain white rice; 4 cups water; 1 large pinch saffron threads; Salt and freshly ground pepper; 8 spears asparagus, grilled and cut into 1/2-inch pieces; 1 red pepper, fire roasted and diced; 1 yellow pepper, fire roasted and diced; 3/4 cup salt cured olives, pitted and chopped; 1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves; Extra-virgin olive oil, for drizzling; 2 tablespoons aged Sherry vinegar

Servings: persons

3 tablespoons olive oil, plus more for dressing
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups long grain white rice
4 cups water
1 large pinch saffron threads
Salt and freshly ground pepper
8 spears asparagus, grilled and cut into 1/2-inch pieces
1 red pepper, fire roasted and diced
1 yellow pepper, fire roasted and diced
3/4 cup salt cured olives, pitted and chopped
1/4 cup chopped fresh herbs, ie: parsley or cilantro leaves
Extra-virgin olive oil, for drizzling
2 tablespoons aged Sherry vinegar

1
Heat oil in medium pot on grates of grill or side burners.
2
Add onions and garlic and cook until soft.
3
Add the rice and stir to coat the grains of rice with the oil.
4
Place the water in a small pot and bring to a boil.
5
Add the saffron to the onion mixture and let boil 1 minute.
6
Add the boiling water to the rice, stir, add salt and pepper and bring to a boil.
7
Reduce the heat to medium-low, cover the pot and let cook 12 to 14 minutes or until the rice is just cooked.
8
Let the rice sit, covered for 5 minutes then fluff with fork.
9
Transfer the rice to a large bowl and add the asparagus, peppers, olives and herbs.
10
Drizzle with extra-virgin olive oil and a few tablespoons of aged sherry vinegar.
11
Serve warm or at room temperature.

505

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 14 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for dressing, 1 Spanish onion, finely chopped, 2 cloves garlic, finely chopped, 2 cups long grain white 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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