Makes:
8 servings
Total Time:
1 hr 30 min
Submitted by:
Category:
Side Dishes
Sub Category: Rice/Grain Side Dishes
what you need
- 1/2 cup olive oil
- 12 scallions, sliced thin
- 1 tsp. saffron
- 2 cups rice, uncooked
- 4 cups chicken stock (canned broth works fine), divided
- 1 lb. medium shrimp, cooked
- 1/4 lb. hard salami, julienned
- 1/4 lb. prosciutto, julienned
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 1/2 cup fresh parsley
make it
Heat oil in large skillet or wok; saute scallions. Add saffron and cook one minute.
Add uncooked rice and chicken stock (withhold 1/2 cup stock for assembly). Stir, simmer covered for 15 minutes, until liquid is absorbed. Remove from heat and cool.
Add cooked shrimp, salami, prosciutto, peppers and parsley. Toss; salt and pepper to taste.
Notes
Make a day ahead, and use the 1/2 cup of reserved broth to moisten when assembled.
Serve with crusty bread, and possibly a Caesar salad.
