Paella Rice Salad
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
41
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cups
Water1 tsp
Kosher Salt1.5 cups
Arborio Rice1 cup
Sherry Wine Vinegar1 tbsp
Dijon Mustard1 cup
Extra-Virgin Olive Oil1 tbsp
Oregano (dried)Directions:
1
Bring the water and salt to boil in a medium saucepan
2
When water is boiling, stir in pinch saffron
3
Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes)
4
Meanwhile, in a large bowl, blend vinegar and mustard with a fork
5
Pour in olive oil in a thin stream, whisking with fork to emulsify
6
Stir in the peas, bell peppers, parsley, and oregano
7
When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients
8
Let rice cool to room temperature and serve
9
Or refrigerate up to 1 day, then serve