Salad with rice, cucumber and egg

Simple, light and very tasty, from simple products! Salad with rice, cucumber and egg is prepared in just a few minutes from ingredients that are always found in the refrigerator. It can be served as a festive table, or for lunch or dinner for the whole family.

Snezhana

Recipe author

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Composition / ingredients

servings:

Rice

150

Cucumbers

Chicken eggs

Green onion

Mayonnaise

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 23 % 11 g

Carbohydrates 64 % 30 g

219 kcal

GI: 3 / 97 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a salad with rice, cucumber and egg? Prepare the products. You can use ready-made rice for salad (for example, the remaining side dish from dinner). If you are going to cook it specifically for a salad, then it is better to take a long-grain variety, it will remain crumbly after cooking.
Step 2:
Boil the rice. How to cook rice? Rinse it several times, fill it with water and put it on medium heat. When the water boils, add a pinch of salt, reduce the heat to low and cook for about 20 minutes. Rice should not boil, but should become soft. When this happens, drain the water, discard the rice in a colander and allow to cool completely.
Step 3:
Boil the eggs. How to cook eggs? Wash the eggs and put them in a saucepan, fill with water and put on fire. Bring to a boil and cook for about 10 minutes. Drain the water from the saucepan and immediately fill the chicken eggs with ice water. This will help to easily peel them from the shell. Peel the cooled eggs and finely chop them with a knife.
Step 4:
Wash the fresh cucumber and cut it into cubes with a knife. Wash the green onions, dry them and chop them finely. If there are no green onions, replace them with onions, previously pickled in vinegar with sugar to remove excess bitterness.
Step 5:
Put the cooled rice in a salad bowl, add chopped chicken eggs, green onions and fresh cucumber. Add salt to taste (a pinch of salt is enough, since mayonnaise contains a sufficient amount of salt) and season with mayonnaise.
Step 6:
Put the salad in the refrigerator for a few hours so that it is well soaked.
Step 7:
You can serve salad in a common salad bowl or in small portion salad bowls. Bon appetit!

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Prepare salads only from fully chilled foods. Cooked from warm, the salad can quickly deteriorate.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).