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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Another favourite from South Africa. Can be served with almost any meat dish and is nearly always on the table next to the potato salad with BBQ's! Ingredients:
400g rice (2 c) |
875 ml boiling water (31/2 c) |
2 chicken stock cubes |
3 onions |
1 clove garlic |
1 medium green pepper |
30 ml sunflower oil (2 t) |
250 g mushrooms |
250 g bacon |
1 large tomato |
5 ml salt (1 t) |
pinch of black pepper |
Directions:
1. Cook the rice in the boiling water to which the chicken stock cubes have been added, until it is soft but not mushy.
2. Peel the onions and garlic and chop and cut into strips.
3. Braise these vegetables in the sunflower oil until soft.
4. Wipe the mushrooms with a damp cloth.
5. Cut up the mushrooms and bacon.
6. Peel the tomato and chop roughly.
7. Add the mushrooms, bacon and tomato to the onion mixture and braise till just done.
8. Season with the salt and black pepper.
9. Mix the vegetable mixture and the rice lightly together with a large fork.
10. Serve the rice salad hot.
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