Basque Salad

* Exported from MasterCook *

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 teaspoon whole saffron -- scant
2 cups converted rice
1 1/2 teaspoons salt
4 cups chicken stock
1 pound medium size raw shrimp -- shelled/deveined
1/4 pound hard sausage (salami, pepperoni or other) -- in
julienne strips
1/2 pound 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 teaspoon 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 grans 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.


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NOTES : A hearty main-course salad of rice, meat and seafood.
MC formatting and Posted by bobbi744@sojourn.com