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Saffron Rice and Bean Salad - The Washington Post
www.washingtonpost.com
10 ounces (1 package) saffron rice. 15 ounces canned, no-salt-added black beans. 6 Roma tomatoes medium red onion. Handful cilantro or flat-leaf parsley leaves. 2 tablespoons balsamic vinegar, or more as needed. 2 tablespoons extra-virgin olive oil, or more as needed. 2 tablespoons kosher salt ...
Guardian: Yotam Ottolenghi's beetroot and saffron rice recipe | Life and style...
The new vegetarian: A spectacularly colourful savoury upside-down-cake
Saffron Rice Recipe - NYT Cooking
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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