Rice Salad

Ingredients:

3 c water
1 bay leaf
1 tsp salt
1 pinch saffron
1/2 c converted rice (?)
1/2 c oil
2-3 tbsp white vinegar
fresh ground black pepper

Directions:

  1. Bring water to boil.
  2. Add bay leaf, salt, saffron.
  3. Stir in the rice so the water never stops boiling.
  4. Reduce heat to low or warm.
  5. Cover and let cook 11-13 min.
  6. Toss with fork.
  7. Drain the rice and add oil, vinegar, and some fresh ground black pepper. Let it cook with this sauce. Then add:

Add:

2/3 c finely chopped onion
1/3 c finely chopped seeded tomato
1/2 c finely chopped celery
1/2 c finely chopped green pepper
1/4 c raisins
1/2 c pinenuts
1/3 c chopped parsley

Toss well. Add more oil and vinegar and seasoning to taste.

Spoon into salad bowl.

Decorate with sliced eggs and tomatoes.

Serve very cold.

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