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Spanish Salad


3/4 cup raw brown rice
2 1/2 cups chicken stock
1/2 tsp saffron, crumbled
1 1/4 tsp salt
4 TBS tarragon vinegar or cider
   vinegar (with 1/2 tsp dried
   tarragon leaves)
1/8 tsp dry mustard
2 1/2 cup chicken, diced, cooked
1 medium green pepper
1 medium tomato
1/2 cup cooked green peas
1/4 cup minced onion
1/3 cup finely sliced celery
1 TBS pimiento
1/3 cup oil
Salad greens, tomatoes, and
   watercress for garnish.

Clean the rice and set aside.

Bring 2 1/2 cups chicken broth to a boil in a medium saucepan.

Add the saffron and 1/4 teaspoon of salt, if needed.

Stir in the brown rice.

Reduce the heat, cover, and simmer for 40 minutes or until the rice is tender and the liquid is absorbed.

Remove from the heat and put in a mixing bowl.

Combine the vinegar, dry mustard, and 1/2 teaspoon salt, then pour the mixture over the rice and toss lightly.

Allow to cool to room temperature.

Add the diced chicken, green pepper, chopped tomato, green peas, onion, celery, and pimiento, then pour 1/3 cup of oil over the ingredients and toss lightly.

Adjust the seasoning to taste, adding more vinegar and salt, if desired.

Cover and refrigerate for 2-3 hours before serving.

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