Saffron Rice Salad

• 1 1/2 cups long grain rice unprocessed
• 1/2 teaspoon saffron threads
• 1 tablespoon boiling water
• 1/2 sweet red pepper diced
• 1/2 green pepper sweet, diced
• 1 tomato ripe, chopped
• 1 cup chick peas cooked or canned
• 1 cup green peas
• 1 cup sliced black olives
• almonds cup whole unskinned
• 4 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 6 tablespoons virgin olive oil
• 2 tablespoons vegetable oil
• 1 dash ground black pepper

1. Add rice to 3 cups boiling water, stir in saffron. Cover and simmer for 20 minutes or until rice is tender and all water absorbed. Rinse in cold water to cool. Make the Vinaigrette Dressing.
2. Mix vinegar and spices, slowly whisk in the oils. Put rice and half the vegetables in a large bowl, pour on half the dressing and toss and add the rest of the rice and vegetables and dressing and toss again. Serve at room temperature or slightly chilled.

long grain rice, saffron threads, boiling water, sweet red pepper, green pepper, tomato, chick peas, green peas, black olives, almonds, red wine vinegar, salt, virgin olive oil, vegetable oil, ground black pepper

Taken from www.yummly.com/recipe/Saffron-Rice-Salad-1671926 (may not work)