Saffron Rice Salad

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1 1/2 cups unprocessed long grain rice

6 tablespoons virgin olive oil

2 tablespoons vegetable oil

1/3 cup sliced black olives

1 cup cooked green peas or thawed frozen peas

1/2 sweet green pepper, diced

1/2 sweet red pepper, diced

1 ripe tomato, chopped

Dash of ground black pepper

1/3 cup whole unskinned almonds

1/2 teaspoon saffron threads dissolved in 1 tbsp. boiling water

4 tablespoons red wine vinegar

1/4 teaspoon salt

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