Roast Beef and Rice Salad
This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.
| Servings | Prep Time | Cook Time |
| 4servings | 25minutes + at least 30 minutes marinating and chilling | 10minutes |
| Servings | Prep Time |
| 4servings | 25minutes + at least 30 minutes marinating and chilling |
| Cook Time |
| 10minutes |
Ingredients
- 500 g roast beef preferably cooked medium-rare or medium, trimmed of fat and cut into cubes
- 1/3 cup sun-dried tomatoes in oil drained and thinly sliced
- 4 spring onions (scallions) thinly sliced
- 2 tbsp fresh chives snipped
- 1 1/4 cups basmati rice rinsed
- 1 stalk celery thinly sliced
- 1 carrot coarsely grated
- 1 zucchini coarsely grated
- 75 g button mushrooms thinly sliced
- 1/3 cup fresh flat-leaf parsley chopped
- radicchio rosso leaves or other salad leaves, to serve
- Cider Vinegar Dressing
- 1 1/2 tsp mustard powder
- 1/2 tsp caster (superfine) sugar
- 2 tbsp cider vinegar
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Cider Vinegar Dressing
- Put the mustard powder and sugar in a large bowl and stir in the vinegar until smooth. Whisk in the oil until thoroughly blended. Season with salt and freshly ground black pepper.
Salad
- Add the cubed beef, sun-dried tomatoes, spring onions and chives to the bowl, and stir to coat with the dressing. Cover and chill for at least 30 minutes (or up to 8 hours).
- While the beef is marinating, cook the rice in a saucepan of boiling water for 8-10 minutes, until just tender. Drain well and spread out on a tray to cool completely.
- Transfer the cooled rice to a bowl and stir in the celery, carrot, zucchini, mushrooms and parsley. Cover with plastic wrap and chill until required.
- About 10 minutes before serving, remove the marinated beef and the rice salad from the refrigerator. Line four plates with radicchio or other salad leaves. Add the beef mixture to the rice salad and gently stir until well mixed. Spoon the salad onto the bed of leaves and serve.
Recipe Notes
This recipe also works well with brown rice, although the cooking time will be longer.
Per serving: 667 calories, 48 g protein, 27 g fat (8 g saturated fat), 56 g carbohydrate (7 g sugars), 4 g fibre, 266 mg sodium
