There’s much to entice about this side with rice, it’s delicious and low in price!
Ingredients
- 1 cup jasmine rice
- 1/2 cup frozen peas
- 1 small head broccoli, cut into small florets
- 8 slices hot salami, quartered
- 3 green onions, cut into 3cm lengths
- 2 garlic cloves, crushed
- 125g can corn kernels, drained
- 2 tablespoons barbecue sauce
Method
- Step 1Cook rice in a large saucepan of boiling, salted water, following packet directions, until just tender, adding peas and broccoli for the last 2 minutes of cooking. Drain.
- Step 2Heat a large, deep, non-stick frying pan over medium-high heat. Add salami. Cook, stirring, for 3 minutes or until browned and crisp. Add onion, garlic and corn. Cook, stirring, for 2 minutes or until onion is tender.
- Step 3Add rice mixture to pan. Cook, stirring, for 2 minutes. Add barbecue sauce. Cook, stirring, for 1 minute or until combined. Serve.
Nutrition
1733 kj
Energy
15.5g
Fat Total
6g
Saturated Fat
4.3g
Fibre
15g
Protein
38mg
Cholesterol
728mg
Sodium
51.7g
Carbs (total)
All nutrition values are per serve
Notes
Serve with: Grilled chicken breast, beef steak, veal schnitzel (uncrumbed).
Variation: Replace salami with 50g shaved ham, chopped.
- Author: Kim Coverdale
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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