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Rice salad recipe

cold rice salad with nuts and pecan

Ingredients (nutrition)

  • 1 teaspoon saffron threads
  • 3 tablespoon hot water
  • 6 green cardamom pods
  • 6 cloves
  • 1 cinnamon stick
  • 1 lb Basmati rice
  • 2 tablespoons olive oil
  • squeeze of lemon juice
  • salt and ground black pepper to taste
  • 2 oz toasted and flaked almonds

Cooking Instructions

  1. Put the saffron in a small bowl with hot water and set aside.
  2. Pour 1 3/4 pt cold water in pan and season with salt.
  3. Bring to boil and add the spices and rice.
  4. Return to boil, stir the rice, reduce the heat, cover and simmer for 8 minutes.
  5. Stir the rice again, then pour in the saffron liquid without stirring.
  6. Cook for another 10 minutes until all of the liquid is absorbed and the rice is tender.
  7. Put the rice in a medium bowl.
  8. Add in olive oil and lemon juice and leave to cool.
  9. Transfer the mixture to a large serving plate, season well with salt and pepper.
  10. Sprinkle almond flakes on top and serve.

Servings: 8

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