Chilled marinated roast beef and rice salad

    1 hour 30 mins

    This family-style salad is packed with vitamins, minerals and fibre. It is an excellent way to use up leftover roast beef, and the vegetables can be varied to suit all tastes. It makes a hearty meal in itself.

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    Serves: 4 

    • 400g lean roast beef, cut into 1cm pieces
    • ½ cup (50g) sun-dried tomatoes (not oil-packed), rehydrated
    • 4 spring onions, thinly sliced
    • 2 tbsp snipped fresh chives
    • 1¼ cups (250g) basmati rice, rinsed
    • 1 celery stalk, thinly sliced
    • 1 carrot, coarsely grated
    • 1 zucchini, coarsely grated
    • 1 cup (80g) thinly sliced button mushrooms
    • ⅓ cup (20g) chopped fresh parsley
    • radicchio or other salad leaves (optional)
    • For the dressing:
    • 1½ tsp mustard powder
    • ½ tsp caster sugar
    • 2 tbsp cider vinegar
    • ¼ cup (60ml) olive oil
    • pepper to taste

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr30min 

    1. First make the dressing. Put the mustard powder and sugar in a large mixing bowl and stir in the vinegar until smooth. Whisk in the oil until thoroughly blended. Season with pepper to taste.
    2. Add the beef, sun-dried tomatoes, spring onions and chives to the bowl and stir to coat all the ingredients with the dressing. Cover and refrigerate for at least 30 minutes (or up to 8 hours).
    3. Meanwhile, cook the rice in a saucepan of boiling water for 8–10 minutes or until just tender. Drain well and spread out on a tray to cool completely.
    4. When the rice is cool, transfer it to a bowl and stir in the celery, carrot, zucchini, mushrooms and parsley. Cover and refrigerate until needed.
    5. About 10 minutes before serving, remove the marinated beef and the rice salad from the refrigerator. If you like, line four plates with radicchio or other salad leaves. Add the marinated beef mixture to the rice salad and gently stir together until well mixed. Spoon the salad on to the bed of leaves, then serve.

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