Rice Salad with Brawn
|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)|
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