1 1/2 c. unprocessed long grain rice
1/2 tsp. saffron threads dissolved in 1 tbsp. boiling water
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
1 ripe tomato, chopped
1 c. cooked or canned chick-peas
1 c. cooked green peas or thawed frozen peas
1/3 c. sliced black olives
1/3 c. whole unskinned almonds

Add rice to 3 cups boiling water, stir in saffron. Cover and simmer for 20 minutes or until rice is tender and all water absorbed. Rinse in cold water to cool. Make the Vinaigrette Dressing.

4 tbsp. red wine vinegar
1/4 tsp. salt
6 tbsp. virgin olive oil
2 tbsp. vegetable oil
Dash of ground black pepper

Mix vinegar and spices, slowly whisk in the oils. Put rice and half the vegetables in a large bowl, pour on half the dressing and toss and add the rest of the rice and vegetables and dressing and toss again. Serve at room temperature or slightly chilled.