Salami Herb Rice (with sundried tomatoes and bell peppers)

This should have been actually named ‘the leftover rice’ as the dish was created with a few ingredients I had in the fridge – a few slices of salami, bell peppers, sundried tomatoes and a pantry full of herbs.

The ability to create dishes out of leftovers and the odd bit of vegetables lying around in the fridge is something I have inherited from my mother. The previous day’s steamed rice is never eaten in the same form the next day in my house – it always dons a new role in the form of a rice dish or patties etc. And having this ability has also helped me immensely in keeping the food budget in check.

I admit I was a little hesitant about how the final dish will turn out to be but surprisingly, it was deleeecious (according to my son, in true George Pig style!)



1. Long grained rice – 2 cups
2. Salami – 4 slices, cut into small pieces
3. Sundried tomatoes – 5-6 strips, cut into small pieces
4. Green bell pepper/capsicum – 1 medium, cut into small pieces
5. Oregano – to season
6. Rosemary – to season
7. Thyme – to season
8. Chilli flakes – to season
9. Salt – to season
10. Vegetable oil – 2-3 tbsp.


• Cook rice in salted boiling water, drain and keep aside. (Make sure that it is not overcooked and mushy)
• In a large kadai or wok, heat oil and add the salami pieces frying on low flame for about half a minute.
• Then add the bell peppers, sundried tomatoes and season with salt and herbs.
• Mix in the rice thoroughly.


It is a leftover makeover and hence my entry into the leftover makeover contest being hosted by Cutchi Kitchen



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3 thoughts on “Salami Herb Rice (with sundried tomatoes and bell peppers)

  1. Shazia February 18, 2014 at 9:18 pm Reply

    Thank you for linking the recipe to my giveaway..Lovely combo for rice 🙂


  2. Jasvinder Singh Obhan August 23, 2013 at 12:22 pm Reply

    How do you sun dry tomatoes and how is it different from Regular tomatoes?


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