Salad Recipes - Dutch Rice Ring

Ingredients

• 175 g/6 oz/3/4 cup long-grain rice

• 100 g/4 oz/1 cup frozen diced mixed vegetables

• 30 ml/2 tbsp olive oil

• 15 ml/1 tbsp white wine vinegar

• Salt and freshly ground black pepper

• A pinch of grated nutmeg

• 2 ripe pears, diced

• 175 g/6 oz Edam cheese, diced

• 1 head of Florence fennel, chopped, reserving the green fronds

• 45 ml/3 tbsp plain yoghurt

• 15 ml/1 tbsp snipped chives

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Method:

1. Cook the rice and mixed vegetables in plenty of boiling salted water for 10 minutes. Drain, rinse with cold water and drain again.

2. Whisk the oil, vinegar, a little salt and pepper and the nutmeg together and pour over the rice. Toss well.

3. Spoon the mixture into an oiled 1.5 liter/6 cup ring mould (mold). Press down well, and chill while preparing the filling.

4. Mix the pears, cheese, fennel and yoghurt with a little salt and pepper and the chives.

5. Turn out the rice ring on to a serving plate. Spoon the cheese filling into the middle and garnish with the fennel fronds.