Roast Beef and Rice Salad

This rice salad is packed with vitamins, minerals and fibre. It is an excellent way of using up left-over roast beef, and the vegetables can be varied to suit all tastes.

photo credit: shutterstock
Servings Prep Time Cook Time
4servings 25minutes + at least 30 minutes marinating and chilling 10minutes
Servings Prep Time
4servings 25minutes + at least 30 minutes marinating and chilling
Cook Time
Servings: servings
Servings: servings
Cider Vinegar Dressing
  1. Put the mustard powder and sugar in a large bowl and stir in the vinegar until smooth. Whisk in the oil until thoroughly blended. Season with salt and freshly ground black pepper.
  1. Add the cubed beef, sun-dried tomatoes, spring onions and chives to the bowl, and stir to coat with the dressing. Cover and chill for at least 30 minutes (or up to 8 hours).
  2. While the beef is marinating, cook the rice in a saucepan of boiling water for 8-10 minutes, until just tender. Drain well and spread out on a tray to cool completely.
  3. Transfer the cooled rice to a bowl and stir in the celery, carrot, zucchini, mushrooms and parsley. Cover with plastic wrap and chill until required.
  4. About 10 minutes before serving, remove the marinated beef and the rice salad from the refrigerator. Line four plates with radicchio or other salad leaves. Add the beef mixture to the rice salad and gently stir until well mixed. Spoon the salad onto the bed of leaves and serve.
Recipe Notes

This recipe also works well with brown rice, although the cooking time will be longer.

Per serving: 667 calories, 48 g protein, 27 g fat (8 g saturated fat), 56 g carbohydrate (7 g sugars), 4 g fibre, 266 mg sodium