For ➋200 g white rice
5 tbs oil
pinch of nutmeg
lemon juice or white wine vinegar
225 g cold cooked chicken, cut into strips
85-110 g mushrooms, sliced
freshly ground black pepper
Cook the rice. Drain the rice. While it is warm, dress it with the oil, nutmeg and plenty of fresh ground black pepper. Add the lemon juice or white wine vinegar.
Stir the cooked chicken and sliced mushrooms into the rice.
Serve the salad straight away or chill in the fridge and serve cold.
This rice salad can be eaten warm or cold. Serve it with a tomato and basil salad and some crusty bread for a main course.
Read more Elizabeth David recipes: roasted peppers, lettuce & almond salad, fish parcel, poaching an egg.
