Well, there was beer... And some wine... So, perhaps I should have called it "Drunk Salad", huh? :)
I couldn't find out if there is an actual recipe similar to this somewhere in Bavaria, or it is named like this only because of the beer inside. So, if you have any info on this, please drop me a line... :)
As for the rest of the ingredients, the main one is rice, which makes it a perfect light meal. Enriched with the wonderful beer&wine aroma and flavor, and complemented with a few other things, this salad is a real treat! It's unforgettably tasty, perfectly smooth and discreetly sourish, just enough to give it a dash of freshness. You'll know it's THE salad once you try it!
And here's what you'll need:
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- Put beer, wine and broth into a pot and bring it to boil over high fire. Then, add 1 teaspoon of salt, the parsley and the rice (well washed and drained). Reduce the fire to medium and cook until rice is done, but still firm. Pour into a colander and let it drain and cool completely.
Do not rinse it with water and do not press it! - Meanwhile, cook the peas until tender, or simply drain them if using canned ones.
Dice the ham. - In a bowl, combine drained and cooled rice, peas and ham. Stir in mayonnaise and sour cream and season with some pepper to taste, and some more salt, if needed.
*the original recipe called for 2 tablespoons of sour cream and 5 tablespoons of mayo, and I did it so the first time I prepared it. The next time I switched those two measurements and I have to say we liked the second version better (the one presented above). The variant with more mayo was kinda heavy and strong, maybe too strong for our taste when combined with the beer. On the other hand, the one with more sour cream was somehow refreshing and more succulent. But you can try both and see which one do you prefer.
It's the best when served the same day.
Enjoy and bon appétit!