Name: Saffron Rice Salad
Ingredients: 2 tb White wine vinegar; 1 tb Olive oil; 2 dr Hot pepper sauce (optional) Or more, to taste; 1 Garlic clove; minced; 1/4 ts Ground white pepper; 2 1/2 c Cooked rice (cooked in chicken broth &; 1/16 ts Saffron)* cooled to room temp.; 1/2 c Diced red pepper; 1/2 c Diced green pepper; 1/4 c Sliced green onions including tops; 1/4 c Sliced ripe olives; Lettuce leaves

CATEGORY	CUISINE	TAG	YIELD
Meats		Salads, Main dish, Side dish, Low-fat	4	Servings

INGREDIENTS

2	tb	White wine vinegar
1	tb	Olive oil
2	dr	Hot pepper sauce (optional) Or more, to taste
1		Garlic clove; minced
1/4	ts	Ground white pepper
2 1/2	c	Cooked rice (cooked in chicken broth &
1/16	ts	Saffron)* cooled to room temp.
1/2	c	Diced red pepper
1/2	c	Diced green pepper
1/4	c	Sliced green onions including tops
1/4	c	Sliced ripe olives
		Lettuce leaves

INSTRUCTIONS

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.
*Ground turmeric may be substituted.
Each serving provides:
* 198 calories
* 4.0 g. protein
* 2.6 g. fat
* 39.3 g. carbohydrate
* 1.7 g. dietary fiber
* 565 mg. sodium
* 0 mg. cholesterol
Source: "Light, Lean & Low Fat" booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/lllfrice.zip

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