Whole Grain Brown Rice Salad with Lemon-Saffron Dressing.

See full recipe on: Food52


�\u0095 white part of 6 scallions, chopped
�\u0095 1/2 cup dry white wine
�\u0095 1/2 cup chicken stock
�\u0095 1/2 teaspoon saffron threads
�\u0095 zest and juice of 1 large lemon
�\u0095 1 cup whole grain rice, cooked in chicken stock
�\u0095 1 red bell pepper cut in 1/4-inch long strips
�\u0095 1 yellow or green bell pepper cut in 1/4-inch long strips
�\u0095 2 medium carrots, cut in thin matchsticks pieces
�\u0095 2 large plum tomatoes, cut in 1/4-inch long strips
�\u0095 6 scallions, white and green chopped separately (reserve the white part for the dressing)
�\u0095 3 garlic cloves finely chopped
�\u0095 1/2 cup kalamata petted olives (in brine with extra virgin olive oil) halved lengthwise
�\u0095 1/2 cup frozen peas thawed (optional)
�\u0095 1/2 cup golden raisins soaked in warm water and drained (optional)
�\u0095 salt and freshly ground black pepper to taste
�\u0095 1/2 cup fresh parsley and mint leaves coarsely chopped

Nutrition 6 servings

Per Serving % Daily Value
Calories 188
Fat 1g 2%
Carbs 36g 12%
Protein 4g 8%
Fiber 2g 11%
Cholesterol 0mg 0%
Sodium 130mg 5%


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