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Rice Salad And Cold Meats

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Rice Salad and Cold Meats - a simply and delicious salad, the Rice Salad and Cold Meats adds to the classiness and visual appeal of your dinner spread! Just follow this Rice Salad and Cold Meats recipe to create a culinary sensation at your next party!
Ingredients
  Cauliflower 1 Small
  Long grain rice 1 Pound (450 Grams, 2 Cups)
  Stock 2 Pint (1.2 Liters, 5 Cups)
  Green beans 1⁄2 Pound (225 Grams, 2 Cups)
  Sliced carrots 1⁄2 Pound (225 Grams, 2 Cups)
  Peas 1⁄2 Gram (225 Grams, 2 Cups)
  Mayonnaise 5 Tablespoon (75 Milliliter)
  Vinegar/Lemon juice 2 Tablespoon (30 Milliliter)
  Oil 2 Tablespoon (30 Milliliter)
  Water 1 Tablespoon (15 Milliliter)
  Sliced tongue 1⁄4 Pound (100 Grams)
  Coarse smoked sausage 1⁄4 Pound (100 Grams)
  Sliced boiled beef 10 Ounce (275 Grams)
  Boiled ham 1 Pound, cubed (225 Grams)
  Sliced salami 1⁄2 Pound (225 Grams)
  Celery stick 1
  Radishes 6
  Cucumber slice 4
  Mustard cress 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1 Cook the cauliflower in boil- ing salted water for 5 minutes until just tender.
Drain and cool.
2 Put the rice and stock in a saucepan, season with salt and pepper and bring to the boil.
Add the beans and carrots and simmer for 5 minutes, covered.
Add the peas and cook until the rice is tender and the stock absorbed.
Cool.
3 Mix the mayonnaise, vinegar or lemon juice, oil and water in a large bowl.
Add the rice and vegetables, and half the meat, mix gently and cool for 1 hour.
4 When ready to serve, put the rice salad on a shallow dish, arrange the cauliflower in the centre, and garnish with strips of celery, radishes cut into flowers, grooved cucumber slices and the rest of the meat rolled up and arranged attractively.
Decorate with mustard and cress.
Tip: To make radish 'flowers' as a garnish, trim the radish as shown in the photograph and drop into a bowl of salted iced water.
After 1/2 hour, the radishes will open up to make attractive 'flowers'.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Rice
Servings: 
10

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