Fresh summer greens and bits of sweet red pepper dot rice the color of a sunset — this is one good-looking salad to bring to the table, or to pack away for a picnic. In fact, I first tasted it when a Spanish friend brought it to one of our “Shakespeare in the Park” picnics in New York. It’s indestructible enough to go almost anywhere. Can be made hours ahead and chilled, but serve the salad at room temperature.
Cook to Cook: Rice salads are so much easier than potato salads — there’s no peeling steamy, unwieldy chunks. Use our shortcut for cooking rice; that is, boil it like pasta, and drain when it is done. Using expensive saffron to color the rice (its taste was lost in the cooking) is more traditional, but a little turmeric achieves nearly the same color for next to nothing. Just be judicious because turmeric is bitter.
From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright© 2012 by American Public Media.
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