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Saffron Rice Salad

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 1 hr 30 min
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.
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.
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