Ingredients

• 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