Paella rice salad recipe

Step by Step

Step 1

Bring the water and salt to boil in a medium saucepan. When water is boiling, stir in pinch saffron. Add the rice, reduce heat, cover, and simmer until rice is just tender (about 20 minutes).

Step 2

Meanwhile, in a large bowl, blend vinegar and mustard with a fork. Pour in olive oil in a thin stream, whisking with fork to emulsify. Stir in the peas, bell peppers, parsley, and oregano. When rice is cooked, add it to the bowl and stir well to distribute dressing and ingredients. Let rice cool to room temperature and serve. Or refrigerate up to 1 day, then serve.

Ingredient

Dijon mustard

1 tablespoon 0.5 fl. ozs
Water

3 cups 3 cups
Dried oregano

1 tablespoon 0.5 fl. ozs
Kosher salt

1 teaspoon 0.17 fl. ozs
Extra-virgin olive oil

2 cup 2 cup
Bell peppers

2 red 2 red
Fresh or frozen peas

1 cup 1 cup
Arborio rice or short-grain white rice

2 cups 2 cups
Sherry wine vinegar

2 cup 2 cup
Packed fresh italian parsley leaves

2 cup 2 cup

Paella rice salad recipe

Step by Step

Step 1

Step 2

Ingredient

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