Recipe - Saffron Rice Salad

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

*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