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Rice Salad With Brawn

creative.chef's picture
  Pressed brawn 12 Ounce (About 350 Grams)
  Made mustard 1 Tablespoon (About 15 Milliliter)
  Oil 1 Pint (About 150 Milliliter Or 5/8 Cup)
  Wine vinegar 2 Fluid Ounce (About 50 Milliliter Or 0.25 Cup)
  Long grain rice 1⁄2 Pound (About 225 Grams Or 1 Cup)
  Stock 1 Pint (About 600 Milliliter Or 2.5 Cups)
  Peas 6 Ounce (About 175 Grams Or 1.5 Cup)
  Tomatoes 3 , quartered
  Endive 1⁄2 , shredded (Also Called Chicory Or Lettuce)
  Green olives 12
  Salt To Taste
  Pepper To Taste

1 Cut the brawn in cubes and place in a bowl.
2 Mix the mustard, oil, vinegar and seasoning and pour over the brawn and leave for 1 hour.
3 Meanwhile, cook the rice in the stock for 20 minutes until the rice is tender and the liquid absorbed.
Remove from the pan and cool.
4 Cook the peas in boiling salted water for 10 minutes.
Drain and refresh in cold water.
5 When ready to serve, mix together the cold rice, brawn, sauce, peas, tomatoes, endive (chicory) or lettuce.
6 Garnish with the green olives

Recipe Summary

Side Dish

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