Basque Salad
 
recipe by : silver palate cookbook, rosso & lukins, '79, p. 217 
serving size : 8 preparation time :0:00 
categories : ethnic ham 
peppers rice 
salads - main dish sausage 
seafood shrimp 
silver palate 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1/4 cup  olive oil
12   green onions with tops -- thinly sliced
1 tsp  whole saffron -- scant
2 cup  converted rice
1-1/2 tsp  salt
4 cup  chicken stock
1 lb.  medium size raw shrimp -- shelled/deveined
1/4 lb.  hard sausage (salami, pepperoni or other) -- in
  julienne strips
1/2 lb.  prosciutto -- thinly sliced
1   green bell pepper -- cored/julienned
1   red bell pepper -- cored/julienned
1/2 cup  chopped parsley
  salt -- to taste
3/4 tsp  fresh ground black pepper
 
heat oil in a heavy pot. add green onions and saute over medium heat, 
stirring, for 5 minutes or until wilted. add saffron and cook for 2 
minutes 
longer. 
add the rice and stir, coating grains well with oil. season with 1 1/2 
teaspoons salt, pour in chicken stock and stir. bring to a simmer, cove 
and 
cook over low heat for 20 minutes, or until rice is just done and all 
liquid 
has been absorbed. fluff with a fork and let cool somewhat. 
meanwhile, bring 2 quarts water to a boil, then add shrimp. immediately 
remove from heat, cover and let stand for 2 minutes. drain shrimp and 
reserve. 
transfer cooked rice to a large bowl. add shrimp, sausage and prosciutto, 
red and green peppers, parsley, salt to taste and black pepper. toss 
well. 
arrange on a large platter and serve at room temperature. 
 
-- 
(ID: 10724) Mirror: rec.food.recipes: Fri, Sep 26, 2003


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