Salami rice salad

    Salami rice salad

    12saves
    1hour5min


    1 person made this

    Rice is a versatile, inexpensive ingredient. Its soft texture and mild taste work well with many salad greens and vegetables. You can use any kind of rice for this salad.

    Ingredients
    Serves: 4 

    • ¾ cup (140g) long–grain rice
    • 350 ml vegetable stock
    • 500g broccoli
    • 1 medium yellow capsicum
    • 250g spicy salami, in one piece
    • leaves of 3 sprigs thyme, finely chopped
    • ½ teaspoon ground sweet paprika
    • dressing
    • 3 tablespoons light mayonnaise
    • ½ cup (125g) yoghurt
    • 1 tablespoon olive oil
    • 2 tablespoons white wine vinegar
    • salt and freshly ground black pepper

    Directions
    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Place rice and stock in a saucepan, cover and bring to a boil. Reduce heat to low, half cover pan and cook rice 15 to 20 minutes or until cooked. Remove from heat. Let stand, uncovered, until cool, loosening rice occasionally with a fork.
    2. Chop broccoli into small pieces and steam 8 to 12 minutes, or until crisp–tender. Remove from steamer and leave to cool. Reserve cooking liquid. Halve capsicum and cut into small strips. Peel salami and cut into small strips.
    3. To make dressing, whisk mayonnaise, yogurt, oil and 1 tablespoon vinegar in a large bowl until well combined. Add herb salt and pepper to taste. Add rice, vegetables and salami and stir to combine. If salad is too dry, mix in 3 to 4 tablespoons of reserved cooking liquid.
    4. Mix half the thyme into the salad. Check seasoning, adding remaining 1 tablespoon vinegar and salt and pepper to taste. Sprinkle with paprika and remaining thyme.

    cook's tip

    Chorizo, a Spanish sausage made from coarsely chopped fatty pork seasoned with smoked paprika, may be used in this recipe. Fry slices until crisp over high heat and drain off fat before using.

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    Reviews (1)

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    Altered ingredient amounts. This is a great substantial salad. We used half the salami (as it was all we had in the fridge) but found this to be plenty. Makes the salad slightly healthier and cheaper! - 14 Oct 2009

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