Rissalat with eggs
SaladsCook time: 0 min.
Servings: 12
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.
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