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Chicken and Rice Salad

ingredients

serves 6
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

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.

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