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Salads

Rice and Egg Salad


Ingredients for Making Rice and Egg Salad

For salad

  1. Long grain rice 80 grams
  2. 4 eggs
  3. Canned green peas 5 tablespoons
  4. Fresh cucumber 1 piece
  5. Onion 1/2 pieces
  6. Salt to taste
  7. Ground black pepper to taste
  8. Vegetable oil 1/2 tablespoon

For refueling

  1. Sour cream 3 tablespoons
  2. Mustard (not vigorous) 1-2 teaspoons
  • Main ingredients: Pea, Onion, Cucumber, Rice
  • Serving 3 servings

Inventory:

Saucepan, colander, salad bowl, stewpan, tablespoon, bowl, kitchen knife, cutting board, can opener.

Making rice and egg salad:

Step 1: Cooking Fig.


For this salad, you need to cook rice so that it turns out friable. To do this, first rinse the cereal, then transfer it to the pan, fill it with a glass of water, put on fire, bring to a boil. Add to rice 1/2 tablespoon vegetable oil, mix, reduce heat and continue to cook cereals until the water boils. Mixing is no longer necessary.
Fold the finished rice into a colander and, having fixed it, leave it until it cools completely.

Step 2: Cook the eggs.


Simultaneously with the start of cooking rice, I begin to cook eggs. To do this, dip them in a saucepan, fill with water and put on the stove. To make hard-boiled eggs, I cook them for 15 minutes after boiling. Although they usually write that it takes only 10 minutes, but by increasing the cooking time, you will see the difference yourself, the eggs are tastier.
After cooking, place the ingredients under running cold water until they cool completely. Then peel the eggs and cut into small cubes.

Step 3: Prepare the cucumber.


Like all vegetables, you need to wash the cucumber before cutting, and then also definitely check for taste, as this is a very insidious ingredient and sometimes it can give bitterness. However, this trouble is easy to get rid of, it is enough just to peel the skin from the vegetable.
Prepared according to the rules, cut the ingredient into small cubes.

Step 4: Prepare the onion.


Halve the onion, peeled, cut into cubes and, placed in a small bowl, pour boiling water over it. As soon as the water cools down a little, remove the onion and squeeze it a little to remove excess moisture.

Step 5: Prepare Green Peas.


Remove the amount of green peas needed to make the salad from the jar and dispose of the water.

Step 6: We are preparing refueling.


In a clean bowl, mix the specified amount of sour cream and mustard, turning everything into a uniform sauce - dressing for our salad.

Step 7: Mix the rice and egg salad.


Once the cooked rice has cooled and all the other ingredients have been prepared, put them all in a deep plate, add salt and black pepper, pour in the cream of mustard dressing. Thoroughly mix the salad, and then send it to the refrigerator for 20-30 minutes. During this time, it will infuse and become tastier, and therefore it will be completely ready for serving.

Step 8: Serve the rice and egg salad.


Serve rice and egg salad both as an independent dish and as a side dish. With such simplicity and ease, you can not only make rational use of the remaining rice, but also prepare an original dish that will surely fall in love with you, your home and your guests.
Enjoy your meal!

Recipe Tips:

- To prevent onions from bittering, it can also be marinated in vinegar for several minutes, but I do not recommend using vinegar to people who have digestive problems.

- You can also add some canned corn to your taste to this salad.

- In general, this salad is an excellent base. So you can add canned fish or ham to it in order to get a completely different dish.