Name: Brown rice and salami salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 2 cup brown medium grain rice; 1 tablespoon olive oil; 200 gram salami, sliced; 2 large red onions, halved, sliced; 3 corn cobs, husks removed, trimmed; 1/2 cup pine nuts, lightly toasted; 1/3 cup chopped char-grilled capsicum; 1/4 cup currants; 1/4 cup chopped mint; 1/4 cup chopped flatleaf parsley; Lemon dressing; 1/4 cup olive oil; 1/2 lemon, juice; 1 tablespoon red wine vinegar

Brown rice and salami salad

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Serves 8

Prep

15M

Cook

40M

Total

55M

Ingredients

2 cup brown medium grain rice

1 tablespoon olive oil

200 gram salami, sliced

2 large red onions, halved, sliced

3 corn cobs, husks removed, trimmed

1/2 cup pine nuts, lightly toasted

1/3 cup chopped char-grilled capsicum

1/4 cup currants

1/4 cup chopped mint

1/4 cup chopped flatleaf parsley

Lemon dressing

1/4 cup olive oil

1/2 lemon, juice

1 tablespoon red wine vinegar

Method

1.Cook rice in a large saucepan of boiling water 25-30 minutes, until just tender; drain well. Transfer to a large bowl.

2.Meanwhile, heat oil in a frying pan on medium. Cook salami 3-4 minutes, until golden. Remove from pan, reserving oil. Set aside.

3.Add onion to pan. Saute 4-5 minutes on medium, until tender. Reduce heat to low; cook 15-20 minutes, until caramelised. Remove from pan.

4.Preheat a char-grill or barbecue plate on medium.

5.Spray corn cobs with oil. Grill 10-12 minutes, turning occasionally, until tender. Cut corn kernels from cobs.

6.Add corn to rice with salami, onion, pine nuts, capsicum, currants, mint and parsley.

7.To make lemon dressing, in a jug, whisk together oil, lemon juice and vinegar. Season to taste.

8.Pour lemon dressing over salad to serve.

Use ,drained canned corn kernels, if you like. To remove corn kernels, hold cob upright on a board,. Using a sharp knife, slice straight down sides.
Note

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