Salad Recipes - Bittersweet Rice Salad

Ingredients

• 350 g/12 oz/1 1/2 cups long-grain rice

• 75 ml/5 tbsp olive oil

• 2 large onions, finely chopped

• 45 ml/3 tbsp balsamic vinegar

• 15 ml/1 tbsp caster (superfine) sugar

• Salt and freshly ground black pepper

• 2 tomatoes, skinned, seeded and roughly chopped

• 2 heads chicory (Belgian endive)

• Mint leaves

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Method:

1. Cook the rice in plenty of boiling salted water for 12 minutes. Drain, rinse with cold water and drain again.

2. Meanwhile, heat the oil in a frying pan (skillet) and fry (sauté) the onion for 3 minutes until softened.

3. Stir in the vinegar, sugar, salt and pepper to taste. Stir in the tomatoes. Add this mixture to the cool rice and fold in gently.

4. Cut out the cores in a cone shape from the chicory. Shred the leaves and arrange on a serving plate.

5. Pile the rice mixture on top and garnish with a few mint leaves.