Sunday, April 1, 2012

Rice salad with saffron, yogurt and salami

Yesterday was a busy day. I'd invited some friends over breakfast to enjoy the sunny March morning. I prepared these balls of rice salad which I served cold after refrigerating them for 1 to 2 hours. Here is the recipe. 

1 cup rice
2 cups water
ground dried mint
10 slices of salami
4-5 tablespoons yogurt
1 tablespoon mayonnaise
1 tablespoon olive oil

1. Put some vegetable oil into a medium saucepan. 
2. Add 1 cup of rice and stir over medium heat with salt for 5 minutes. Add saffron.
3. Add boiling water and close the lid and cook it on low heat until the rice is done.
4. Let the rice cool completely.
5. Cut the slices of salami into tiny cubes.
6. In a medium bowl, mix yogurt, mayonnaise, oil, mint and a pinch of salt. 
7. Add the salami cubes into the yogurt-mayonnaise mixture and mix them with a spoon. 
8. Add yogurt-salami mixture to the rice and mix them together with a spoon. 
9. Serve cold. Keep cool in the fridge in a container with the lid on. 

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