Summer Saffron Rice Salad

From Lynne's Summer Picnic Menu, May 16, 2008 By Lynne Rossetto Kasper

Printable version

Serves four to six (doubles easily)

Fresh summer greens and herbs dot rice the color of a sunset. Years ago, a Spanish friend used to bring this salad to our picnics at "Shakespeare in the Park" in New York City. It's just as good at your city park. Do hours ahead and serve close to room temperature.

• 5-6 tablespoons extra-virgin olive oil (more as needed)
• Salt and freshly ground black pepper
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups medium-grain rice
• 3 generous pinches saffron threads, soaked in 1/2 cup hot broth or water
• 1 1/2 cups chicken broth or water, hot
• 1/2 medium red onion, cut into 1 1/4-inch dice
• 1 anchovy fillet, rinsed
• 3 to 4 tablespoons white wine vinegar or Spanish sherry vinegar
• 1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
• 1 small sweet red pepper, cut into 1/2-inch dice, or roasted red pepper
• 1 heaping tablespoon capers
• leaves stripped from 4 branches fresh thyme
• leaves from 8 sprigs parsley
• 1/2 cup snipped chives

1. Heat three tablespoons of the olive oil in a 4-quart pot over medium heat. Cook the chopped onion (sprinkling it with salt and pepper) until soft. Add the garlic and rice, stirring for two minutes to coat the rice.

2. Add the saffron threads, along with the rest of the broth or water. Bring to a very gentle simmer, cover and cook over medium-low heat 20 to 25 minutes, or until the liquid is absorbed and the rice is just tender.

3. Cool rice quickly by spreading it out on a dish. As the rice cools, blend together the diced red onion, anchovy and vinegar in the bottom of a large mixing bowl. Once the rice is cool, add it to the bowl along with the peas, red pepper and capers. Add enough olive oil (two to three tablespoons) to balance flavors, along with salt and pepper to taste.

4. If desired, chill. Shortly before serving, taste for seasoning and vinegar, then blend in the green herbs.

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