This is a fantastic way to use up leftover cooked rice and a few veggies, the salami and cheese aren’t essential but work well for the boys.
Feel free to modify, goats cheese is lovely with a few cherry tomatoes or leftover roast veggies are a great addition too.
2 leeks trimmed, quartered lengthways, sliced and washed
15 green beans, topped, tailed and cut into 1-2cm pieces
300g cooked rice, I use basmati
1 capsicum, deseeded, cubed
4 spring onions, topped, tailed and sliced thinly
10 slices of Sopressa salami, cut into 1cm pieces
150g fresh mozzarella
salt and pepper
Heat a large frying pan over medium heat, add the butter.
Once the butter has melted add the washed leek and sauté until soft.
Add the beans and cook for 1-2 mins.
Add the cooked rice and break up with the back of your spoon so it becomes individual grains.
Cook for 3-5 mins, stirring regularly, the leeks might colour a little, that’s ok!
Pour in the capsicum and spring onions, stir through and then add the salami.
Cook for 5 mins, turning the rice and veggies over regularly.
The salami should become a more solid pinky/red and loose any sign of fat as it melts away.
Tear up the mozzarella and sprinkle on top.
Either leave the cheese to melt on the stove top or whack it under the grill.
Serve with salad.