Tag Archives: cooked rice

Warm Rice Salad

As we roll through summer here in Western Australia salad becomes my go to veg option and now with the boys being teenagers, I need to bulk out the salads more to fill them up!

Serves 6-8.


200g basmati rice

375mls water

120g iceberg lettuce, finely shredded

100g cucumber, finely sliced lengthwise, I use a potato peeler

4 large spring onions, sliced at an angle

80g fresh coriander/cilantro, roughly chopped

6 dried figs, chopped into 4-6 pieces each

1 red chilli, deseeded and sliced

80g shelled pistachios

25mls lime juice

25mls olive oil

1/4 teaspoon sumac

Salt and pepper


Wash the rice, pour it into a pan with a tight fitting lid, add the water and cover. Bring the rice up to the boil and then simmer, covered for 12minutes. Turn the heat off and let the rice sit for 10minutes. Do not take the lid off during the cooking and sitting period!

Allow the rice to cool a little.

Heat a dry frying pan over medium heat and add the pistachios.

Dry roast for 3 minutes and then tip the nuts onto a chopping board.

Once the nuts are cool enough to handle, roughly chop.

Combine the lime juice, oil, sumac, salt and pepper, check the seasoning.

Fork through the rice and tip into a large bowl, add the vegetables, fruit and nuts, stir well, finally pour in the dressing and stir again before serving.

I sometimes keep a few pistachios back to throw on top at the end.


Mediterranean Rice with Vegetables, Sopressa Salami and Fresh Mozzarella


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.

Serves 4.


50g butter

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.