Rissalat with eggs

Name: Rissalat with eggs
Yield: 12
Ingredients: Paprika; Pepper; Salt; 1 tray Cress; 2 Gourgetter; 2 clove Garlic; 2 Onion; 2 dl Olive oil; 2 tbsp Butter; 4 tbsp Lemon juice; 4 dl Long grain rice; 500 g Cherry tomatoes; 500 g Fine peas; 6 dl Vegetable stock; 6 Hard boiled eggs; 6-8 slices Sausage, ham

Salads

Cook time: 0 min.
Servings: 12

Ingredients for Rissalat with eggs

		Paprika
		Pepper
		Salt
1	tray	Cress
2		Gourgetter
2	clove	Garlic
2		Onion
2	dl	Olive oil
2	tbsp	Butter
4	tbsp	Lemon juice
4	dl	Long grain rice
500	g	Cherry tomatoes
500	g	Fine peas
6	dl	Vegetable stock
6		Hard boiled eggs
6-8	slices	Sausage, ham

Instructions for Rissalat with eggs

To prepare the Rissalat with eggs recipe, please follow these instructions:

Fry the chopped onion in a large saucepan and stir the rice in. Add broth 1-2 teaspoon salt and cook for tætslut under lid low heat 20 minutes. Shake marinade together, stir it into the hot rice and style it for cooling. Inserts gourgetter into cubes and put them in a sieve, sprinkled with coarse salt, about 10 minutes. Rinse briefly and drainage courgetterne. Mix rice along with thawed peas, quartered eggs, half the tomatoes, shredded sausage, ham and cut Cress. All ingredients can be prepared in advance and stored in a separate plastic bag in the refrigerator.

Rissalat with eggs

Ingredients for Rissalat with eggs

Instructions for Rissalat with eggs

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