Rice Salad and Cold Meats Recipe
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 | 450 Gram | |
| Stock | 1.2 Liter | |
| Green beans | 225 Gram | |
| Carrots | 225 Gram, sliced | |
| Peas | 225 Gram | |
| Mayonnaise | 75 Milliliter | |
| Lemon juice | 30 Milliliter | |
| Oil | 30 Milliliter | |
| Water | 15 Milliliter | |
| Tongue | 100 Gram, sliced | |
| Sausage | 100 Gram, smoked | |
| Beef | 275 Gram, boiled | |
| Ham | 225 Gram, boiled | |
| Salami | 225 Gram, sliced | |
| Celery stick | 1 (For the Garnish:) | |
| Radishes | 6 (For the Garnish:) | |
| Cucumber slice | 4 (For the Garnish:) | |
| Mustard and cress | ||
| 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'.
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'.
Chef
