For as long as I can remember, this rice salad had a spot at every family barbeque, and my mother brought it along to potlucks. It's easy to make and travels well, but more importantly, packs a tonne of flavour! My siblings and I could eat bowl after bowl of it - despite that it's meant to be a side!
The below recipe will serve around 8-10 people as a side dish.
Ingredients
Rice
210gr white rice
210gr brown rice
150gr frozen peas
150gr canned corn
4 rashers streaky bacon
1 white onion
150gr sultanas
Dressing
3/4 cup olive oil
1/2 cup white vinegar
5 cloves garlic
2tbsp ketchup
2tbsp mayonnaise
Salt and pepper, to taste
Method
1. Making the rice base. Boil the white and brown rice according to packaging instructions. Once cooked, rinse well with cold water to stop the rice from cooking further and set aside.
2. Boil the frozen peas until just about cooked through - they should still have a slight crunch to them. Drain and add to the rice along with the corn.
3. Chop the onion finely and cut the bacon up into small squares. In a pan, drizzle some olive oil and sweat the onions. Add the bacon and cook until just about browned. Add to the rice.
4. Making the dressing. In a large glass or small mixing bowl, add the olive oil, vinegar, ketchup, and mayonnaise. Mince the garlic and add in. Using an immersion blender, blend until combined and creamy. Pour over the rice and combine everything.
5. Place in the fridge for an hour or two and serve cold.
Recreating this recipe? Tag me on instagram @juliawgr!
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