PENSIONERS' DELIGHT: MEDITERRANEAN RICE SALAD , high fibre

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A rice salad stuffed with Mediterranean flavours & textures is perfect for budget lunch al fresco...

Every spoonful a winner; add plenty of chilled white wine & crispy baguette
'I LOVED IT.  It's colourful &  the salami promises a special treat. The spiced olives gave an extra tangy surprise.' Political activist

Some rice salads are boring and uninteresting.  This one, from 67goingon50, is a stormtrooper.

Stuffed with tomatoes, cucumber, olives, pickled onions & celery, as well as cold cuts and deli sun- blush tomatoes and cheese, it's almost a feast. It'll certainly satisfy the appetite, with or without a baguette or crackers on the side.

And it is surprisingly wallet-friendly, especially with supermarkets 3-fer-£8 specials on deli meats, fish and antipasti (olives, sun-blush toms, mozzarella balls).  At M&S, you can mix and match from each category, which means it's even more of a bargain; there'll be enough items left over for one more dish later in the week.    

67 has added a healthy twist by using brown rice, which adds a nutty taste and hearty texture.  Some people say the rice is just like a slightly chewier white rice. Whatever...it sure tastes good while helping the digestion and keeping the gut working well.  

67 also added home-made pickled red onions and celery to add a bit of pizzaz.

The salad is layered in a glass bowl to show off its contents.

Cost: £4'ish

Feeds: 2-3

Ingredients:

    150gm/5.3oz brown rice, cooked according to package instructions, rinsed & drained well

    minimum 50gm/1.7oz Italian or Spanish salami, kept cool

    1/2 cup cucumber in bite-size chunks

    1/3 cup coarsely chopped tomatoes, seeds removed 

    1/3 cup (pref) Greek Halkidiki olives with pepper (olives will be fine but will alter the salad's flavour)

    small handful sun-blush tomatoes, peeled (optional)

    30g/1.3oz thinly sliced raw red onion, pickled (recipe below)

    30g/1.3oz celery, thinly sliced and pickled (recipe below)

     1/3 cup small balls mozzarella or feta chunks or shavings of parmesan (67 used goats cheese which was in the fridge)

Garnish: parsley sprigs or spears of chives 

Dressing

    4 tbsp good olive oil
    1 tbsp lemon juice/white wine vinegar/cider vinegar
    good pinch salt and 1/8 tsp pepper, pref coarsely ground
    1 rounded tbsp Dijon mustard
Pour all ingredients into a jar with a tight fitting lid; shake until thick and blended. Check seasoning.

Almost-Instant No-Effort Pickled Veg

   30g/1.3oz thinly sliced red onions 

pickled red onions

   30g/1.3oz picked celery 

For each veg:

2 tablespoons vinegar (any type)

1/2 tsp sugar

1/3 tsp salt

Whisk brine ingredients for each veg in separate bowls.  Add veg, leave 10 mins, stirring & squeezing occasionally till softened but still holding its shape.  Drain before use (save  leftover brine for salad dressings).

Method:

1. Cook rice/pasta according to packet, as soon as it is is cooked, see step 6
2. Pickle selected veg, set aside a few for garnish; cool the rest
3. Fold salami slices into quarters; refrigerate till needed
4. Prepare veg, setting aside a few for garnish. 
5. Halve olives if necessary; set aside a few for garnish 
6. When rice is cooked, pour over just enough salad dressing to moisten; stir in pickled onion & celery (apart from garnish); cool 
7. Cover the bottom of a glass bowl or platter with half the rice 
8. Scatter over half the cucumber, tomatoes, olives and cheese 
9. Arrange half the salami slices over 
10. Repeat, adding garnishes 
11. Scatter over chopped parsley or chives, if using

   

Comments: 

'I LOVED IT.  It looks great with plenty of colour and the prettily folded salami promises a special treat.  The multi-ingredient rice and excellent dressing was terrific but the spiced olives gave an extra tangy surprise...in a good way. It deserved a top-quality accompaniment: a glass of Marlborough Valley Sauvignon.' Political activist and semi-retired market researcher.

'Very nice; I never thought of rice instead of pasta for Mediterranean flavours but it works well.  The rice is just the right texture, full-bodied and absorbs the dressing beautifully.' Retired writer

Tips:

• Substitute white rice or wholemeal or white pasta, following the portion guidelines on the packet.   
• Leftover pickling brine can replace vinegar in salad dressings but don't add salt to the dressing; the brine adds a lovely layer of flavour; use within 3 days 
• Refrigerate leftover fresh-made salad dressings up to 3 days; use in sandwiches or pour over hot potatoes, pasta or rice
• Layering salads not only looks pretty, it guarantees a spoonful anywhere from the salad bowl/platter includes all the ingredients 

Please leave a Comment in the box below 

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.