8 oz (225 g) rice
salt
6 tablespoons olive oil
pepper
grated nutmeg
2 tablespoons lemon juice or white wine vinegar
4 oz (100 g) mushrooms, sliced
1 red or green pepper, cored, seeded and sliced
1/2 garlic clove, crushed (optional)
1 boiling fowl, cooked, skinned, boned and sliced
2 celery stalks, cut into strips
salt
6 tablespoons olive oil
pepper
grated nutmeg
2 tablespoons lemon juice or white wine vinegar
4 oz (100 g) mushrooms, sliced
1 red or green pepper, cored, seeded and sliced
1/2 garlic clove, crushed (optional)
1 boiling fowl, cooked, skinned, boned and sliced
2 celery stalks, cut into strips
method
1. Cook the rice in boiling salted water until it is tender. Drain if necessary, then mix in 4 tablespoons of the oil, salt, pepper and nutmeg to taste, and 1 tablespoon of the lemon juice or vinegar. Leave for at least 8 hours.
2. Meanwhile, mix together the mushrooms, red or green pepper, garlic and remaining oil and lemon juice or vinegar. Leave to soak for at least 8 hours.
3. About 2 hours before serving, mix together the rice and mushroom mixtures and fold in the chicken and celery.
4. Add a little more oil if the mixture seems too dry.
5. Serve in a flat dish. Note: This dish can be prepared the day before
2. Meanwhile, mix together the mushrooms, red or green pepper, garlic and remaining oil and lemon juice or vinegar. Leave to soak for at least 8 hours.
3. About 2 hours before serving, mix together the rice and mushroom mixtures and fold in the chicken and celery.
4. Add a little more oil if the mixture seems too dry.
5. Serve in a flat dish. Note: This dish can be prepared the day before
serving amount
serves 6
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