Saffron Rice Salad - cooking recipe

Ingredients

2 1/2 c. cooked rice, cooked in chicken broth and 1/8 tsp. saffron* and cooled to room temperature
1/2 c. diced red pepper
1/2 c. diced green pepper
1/4 c. sliced green onions
1/4 c. sliced ripe olives
2 Tbsp. white wine vinegar
1 tsp. olive oil
2 to 3 drops hot pepper sauce (optional)
1 clove garlic, minced
1/4 tsp. ground white pepper
lettuce leaves

Preparation

*May substitute ground turmeric for the saffron, if desired.