Rice Salad with Brawn Recipe
Ingredients
| 350 g (12 oz) pressed brawn | ||
| Mustard | 15 Milliliter, made | |
| Oil | 150 Milliliter | |
| Wine vinegar | 50 Milliliter | |
| Long grain rice | 225 Gram | |
| Stock | 600 Milliliter | |
| Peas | 175 Gram | |
| Tomatoes | 3 , quartered | |
| 1/2 endive (chicory) or lettuce, shredded | ||
| Green olives | 12 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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
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
Chef
