Saffron Rice Salad

Course type: First Course
Difficulty: Medium
Preparation time: 30 minutes
Cooking time: 25 minutes
Cooking method: Stove

Ingredients:

• 200 g rice
• 1 sachet of saffron
• 1 bell pepper
• ½ eggplant
• 1 zucchini
• 8 cherry tomatoes (canned)
• Extra virgin olive oil
• Salt
• Pepper

Preparation:

Char the bell pepper directly over the flame, then place it in a plastic bag and let it cool; the steam will help remove the skin. Once cooled, peel it, cut it into pieces, and set aside.

Cut the eggplant and zucchini into slices about 2 cm thick, cook them on a hot griddle, then cut into small cubes and set aside.

Halve the cherry tomatoes and let them marinate with oil and salt.

Cook the rice in plenty of salted water, and towards the end of cooking, add the saffron sachet. Drain the rice al dente and rinse under cold running water.

Place the rice in a large bowl and mix with the prepared vegetables. Let it rest for a couple of hours before serving.