Cooks in: 20mins
Levels: Easy
Serves: 6
List of Ingredients
- 2 CUPS of risotto rice
- frozen peas
- 1/2 red bell pepper
- Extravirgin olive oil
- Wine vinegar
- Ground saffron
- Worcestershire sauce
- Salt
Method
1
To make rice salad with saffron, first cook the rice in a pot of salted boiling water for 16 minutes (it should be still slightly al dente when done). Approximately 5 minutes before the rice is cooked, add the contents of 1 sachet of saffron. Drain the rice and spread out over a large plate so that it cools as quickly as possible. Boil the peas at the same time as the rice, then drain.
2
Cut 4 strips from the pepper and set aside to garnish, then finely dice the rest. Combine the rice and the two vegetables in a bowl and mix well. Season with 4 tbsp olive oil, 2 tbsp vinegar, and a few drops Worcester sauce. Garnish with the reserved bell pepper strips and serve immediately.