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Anchovy and Rice Salad CD ACC 40mins
Serves 4 Cold Fish Grains Vegetables Herbs Accompaniments Gluten Wheat Dairy Free
Ingredients 225g/8oz Long Grain Rice 2 Hard Boiled Eggs, finely chopped 1 small tin Anchovy Fillets, drained 1 teasp Mustard (check ingredients) 5 tbsp Olive Oil Salt and Black Pepper1 Carrot, thinly sliced 1 small Onion, finely chopped 1 Red Capsicum, (sweet pepper) deseeded and thinly sliced 50g/2oz Black Olives, pitted and halved 1 teasp Fresh Chives, finely chopped
Instructions 1. Cook the rice in lightly salted boiling water for 15 minutes or until tender. 2. Meanwhile, set aside half the anchovy fillets to garnish, and pound the remainder to a paste. Add the chopped eggs and mustard and continue to pound, adding the oil, little by little until smooth and well combined. 3. Drain the rice and cool quickly by running under cold water. Drain thoroughly. 4. Place the rice, in a mixing bowl and add the carrot, onion, capsicum and fennel and mix well. Chill both the salad and the dressing for 30 minutes. 5. To serve - transfer the salad to a serving dish, arrange the reserved anchovy fillets on the top together with the olives and chives and serve with the dressing in a separate sauceboat.
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