Sunday Dinner

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Saffron Crispy Rice Salad with Harissa Vinaigrette

Hey friends,

You know those dishes where you take one bite and immediately think, “Why haven’t I been making this all the time?” This saffron crispy rice salad is exactly that kind of recipe.

It’s got everything I’m looking for in one bowl, crunchy golden rice, warm layered spices, fresh vibrant veggies, and that cool creamy yogurt to bring it all home. And then you hit it with that smoky tangy harissa vinaigrette, and it just all clicks. Every bite has something going on, in the best way.

And if you know me, you know we don’t like wasting food around here. This is one of my favorite ways to give day old rice a whole new life. Honestly, it might be even better the second time around.

We truly cannot get enough of it, and I’ve got a feeling you won’t either.

For more recipes and free virtual cooking classes, visit homemadecooking.com/upcoming-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

For the Crispy Rice:

• 1½ cups jasmine rice, rinsed

• 2½ cups water or vegetable stock

• Generous pinch of saffron threads

• 1 tbsp olive oil or butter

• Salt, to taste

For the Salad:

• 1 cucumber, thinly sliced

• ½ cup radishes, thinly sliced

• ¼ cup fresh mint leaves

• ¼ cup fresh cilantro leaves

• 2 tbsp olive oil

• 1 tbsp lemon juice

• Salt and pepper, to taste

• ¼ cup plain Greek yogurt

• Lettuce leaves, for serving

For the Crispy Chickpeas:

• 1 can chickpeas, drained, rinsed, and patted dry

• 2 tbsp oil

• 1 tsp smoked paprika

• ½ tsp cumin

• ¼ tsp garlic powder

• ¼ tsp ground coriander

• ¼ tsp cayenne pepper (optional)

• Salt and pepper, to taste

For the Harissa Vinaigrette:

• 1 tbsp harissa paste

• 2 tbsp lemon juice

• 1 tbsp red wine vinegar

• 1 tsp honey or maple syrup (optional)

• ¼ cup olive oil

• 1 small garlic clove, minced

• Salt and pepper, to taste

Upcoming Schedule

Wednesday 4/1 at 4:00pm PT

Tzatziki Chopped Salad (~50min)
Cool cucumbers. Crispy chickpeas. A lemony dill vinaigrette. It’s tzatziki-adjacent, feta-forward, and built for picnic season. Knife cuts aren’t just about looks—they transform texture, improve flavor distribution, and ensure every forkful is balanced, turning a simple salad into something genuinely restaurant-worthy.

Want to win a $50 Safeway gift card? Join the Simple & Savory Cooking Club and leave a comment on our latest post in the community page for a chance to enter!

Chef instructor: Nicco

We want your feedback! 
After class, please fill out this 5-question
Simple & Savory survey!

Thursday 4/2 at 4:00pm PT

Lemon-Herb Yogurt-Marinated Chicken and Asparagus Sheet Pan Dinner (~50min)
Bright, creamy, and full of flavor, this is an easy one-pan meal perfect for busy weeknights. Tender chicken is marinated in a zesty blend of Greek yogurt, lemon, garlic, and herbs, then roasted alongside fresh asparagus until golden and crisp. Finished with buttery Parmesan and a squeeze of fresh lemon, this simple sheet pan dinner delivers a delicious balance of comfort and freshness with minimal cleanup.

We’re excited to be joined by Sarah Ryan, MS, RDN, LD, FAND, a registered dietitian with 13 years of experience in sustainability, culinary applications, and nutrition communications.

Chef instructors: Bonny and Sarah

For more recipes like this and free virtual cooking classes

Cook Better, Live Better