Whole grain brown rice salad with lemon-saffron dressing.

Delight your taste buds with a flavorful whole grain brown rice salad drizzled with a zesty lemon-saffron dressing. Perfect combination of textures and flavors.

Ingredients:

• • White part of 6 scallions, chopped
• • 1/2 cup dry white wine
• • 1/2 cup chicken stock
• • 1/2 teaspoon saffron threads
• • Zest and juice of 1 large lemon
• • 1 cup Whole Grain rice, cooked in chicken stock
• • 1 Red bell pepper cut in 1/4-inch long strips
• • 1 Yellow or Green bell pepper cut in 1/4-inch long strips
• • 2 medium carrots, cut in thin matchsticks pieces
• • 2 large plum tomatoes, cut in 1/4-inch long strips
• • 3 garlic cloves finely chopped
• • 1/2 cup Kalamata petted olives (in brine with extra virgin olive oil) halved lengthwise
• • 1/2 cup frozen peas thawed (optional)
• • 1/2 cup golden raisins soaked in warm water and drained (optional)
• • Salt and freshly ground black pepper to taste
• • 1/2 cup fresh parsley and mint leaves coarsely chopped

Instructions:

1. For the dressing preparation: Mix together the white section of scallions, dry white wine, chicken stock, and saffron in a small saucepan.
2. Let the mixture simmer over medium heat until it reduces to around 3/4 cup, which usually takes about 8 to 10 minutes. Once done, allow it to cool down to room temperature, then stir in lemon zest and juice. If you're planning ahead, cover it tightly and store in the refrigerator.
3. For the salad making process: Combine all the prepared vegetables in a large mixing bowl. Add olives and raisins, salt, and pepper. Gently fold in the rice, herbs, and the Lemon Saffron Dressing until everything is well combined.

Summary:

• Calories: 1420 kcal
• Fat: 17 g
• Protein: 35 g
• Carbs: 281 g
• Potassium: 3429 mg
• Magnesium: 471 mg