Saffron Rice Salad Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Saffron1⁄2 Teaspoon, ground
 Ground cumin1⁄4 Teaspoon, ground
 Dry white wine6 Tablespoon
 Hot chicken stock2 1⁄2 Cup (40 tbs)
 Italian rice1 1⁄2 Cup (24 tbs) (For Risotto)
 Green pepper1 , seeded and cut into squares
 Pepper red1⁄2 , seeded, cut into squares
 Onion1⁄2 , coarsely chopped
 Black pepper To Taste, freshly ground
 Olive oil8 Tablespoon
 Wine vinegar3 Tablespoon
 Parsley2 Tablespoon, finely chopped
 Salt To Taste
 Black pepper To Taste

Nutrition Facts

Serving size

Calories 626 Calories from Fat 299

% Daily Value*

Total Fat 34 g51.7%

Saturated Fat 4.7 g23.4%

Trans Fat 0 g

Cholesterol 4.5 mg

Sodium 322.1 mg13.4%

Total Carbohydrates 65 g21.7%

Dietary Fiber 3.2 g12.8%

Sugars 6.5 g

Protein 11 g21.9%

Vitamin A 25.5% Vitamin C 104.2%

Calcium 3.1% Iron 8.8%

*Based on a 2000 Calorie diet


1) In a bowl, combine saffron and cumin with white wine and chicken stock.
2) In a large saucepan, add the saffron mixture with rice, pepper squares, onion, salt and pepper, to taste.

3) Place over medium heat to simmer the liquid, by covering with a lid, until the rice is tender. If the liquid evaporates, add more.
4) In another bowl, combine olive oil and wine vinegar. Sprinkle with finely chopped parsley and season with salt and freshly ground black pepper as per taste.
5) Pour this mixture to the rice salad.
6) Toss well and allow cooling. More oil or vinegar can be added, if required.

7) Serve the rice salad cold with meat kebobs.