Whole Grain Brown Rice Salad With Lemon-Saffron Dressing.

• For the Lemon - Saffron dressing
• 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
• For the salad
• 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
• 6 Scallions, white and green chopped separately (reserve the white part for the dressing)
• 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

1. To make the dressing:rnCombine white part of scallions, dry white wine, chicken stock and saffron in a small saucepan.
2. Simmer sauce over medium heat until reduced to about 3/4 cup, 8 to10 minutes.rnCool to room temperature, mix-in lemon zest and juice.rn Cover tightly and refrigerate if preparing ahead.
3. To make the salad:rnIn a large mixing bowl combine all prepared vegetables, add olives and raisins, salt and pepper; gently mix in rice, herbs and the Lemon Saffron Dressing just until well mixed.

saffron, scallions, white wine, chicken stock, saffron threads, lemon, salad, grain rice, red bell pepper, pepper, carrots, tomatoes, scallions, garlic, olives, frozen peas, golden raisins, salt, parsley

Taken from food52.com/recipes/12864-whole-grain-brown-rice-salad-with-lemon-saffron-dressing (may not work)