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Basque Salad

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      Title: BASQUE SALAD
 Categories: Ethnic, Ham, Peppers, Rice, Salads
      Yield: 8 Servings
 
    1/4 c  Olive oil
     12    Green onions with tops --
           Thinly sliced
      1 ts Whole saffron -- scant
      2 c  Converted rice
  1 1/2 ts Salt
      4 c  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 c  Chopped parsley
           Salt -- to taste
    3/4 ts 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.
  
  Recipe By     : Silver Palate Cookbook, Rosso & Lukins, '79, p. 217
  
  From:
 
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