Saturday, 7 September 2013
Spicy Korean Roast Leftovers Rice Salad
Moroccan Butterflied Leg of Lamb last weekend, so after seeing Korean Stir-Fried Rice on Jamie's Money Saving Meals I thought I'd try to recreate the distant memory of a spicy Korean rice salad we enjoyed several times in a New Zealand shopping mall over 15 years ago. And it makes a pleasant change to having simple cold meat, veg, & potatoes midweek.
Based on what we had in the cupboards, this is what I put together
1/4 mug brown or white rice
Large handful of swiss chard or other leafy greens
Handful of leftover roast (lamb, beef, pork, chicken)
1 large clove of garlic
1/2 medium sized onion
1 tsp hot chilli flakes
2tbsp white wine vinegar
1 heaped tsp redcurrant jelly (I used bramble jelly)
1 tbsp sesame seeds
Cook the rice according to the packet's instructions. Finely shred the chard and wilt in the pan with pan with the rice for the last couple of minutes of cooking. Drain and leave to one side.
Finely chop the meat, garlic, and onion and mix with the remaining ingredients. Mix together with the warm rice, season with salt and pepper to taste, and either eat immediately or leave for the flavours to develop.
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