Vegetarian · Lunch
26 April 2023
Loaded Rice Salad
An easy and filling rice dish loaded with different flavours and textures. A great addition to your Sunday lunch. Works great with lamb or chicken.
Ingredients
Method
- Heat the oil and butter in a pan and gently fry the spring onions until golden. Use a slotted spoon to remove the spring onions and set aside. Keep the spring onion oil aside also.
- Soak the saffron in 4 tbs hot water for around 5 minutes. Stir the saffron water and spring onion oil through the rice, using a fork to fluff up the grains.
- Cook the broad beans briefly in hot water and place them in cold water to cool down. Drain and add to the rice.
- Mix through all remaining ingredients, season with salt and serve on a platter.
Notes
To get a more vibrant saffron colour, use a mortar and pestle to grind the saffron threads to a powder before adding the hot water.
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