Why the Belated Posting & Saffron Rice Salad

 Well some of you may already know but the Cape Cod Rockhopper has taken flight and landed on Old Cape Cod permanently. All of my recipes, all of my cookbooks, all of my cooking aides have been packed up since last weekend. So getting to anything has been a chore and my internet was not even on till Friday. So with all that wining and complaining you now know why I am so late. But I don't want to get off track. So with all that, and arriving to only have a tornado watch posted that evening, and some of the worst humidity that the Cape has had in a long time, Im here and in my new home. I will get back to some normalcy here in the next week or so once I have all my material at full access. Now it's time for a side dish recipe. Hope you enjoy, it's a little involved but hey sometimes the good things take a little work, sorry I don't normally do this to you all, but please give it a try and I think you will enjoy it very much.   

This week's recipe: Saffron Rice Salad

  •       2    tbsp      white wine vinegar
  •       1    tbsp      olive oil
  •       2    drops    hot pepper sauce (optional) -or more, to taste
  •       1    clove     garlic, minced
  •    1/4    tsp        ground white pepper
  •  2 1/2   cup        cooked rice (cooked in chicken broth & 1/16 tsp saffron)* - cooled to room temp.
  •     1/2   cup       diced red pepper
  •     1/2   cup       diced green pepper
  •     1/4   cup       sliced green onions - including top, s
  •     1/4   cup       sliced ripe olives
  •       1               lettuce leaves


      Combine vinegar, oil, pepper sauce (if desired), garlic, and white pepper in large bowl; mix well. Add remaining ingredients except lettuce; toss lightly. Serve on lettuce leaves.

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