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Salad with rice, cucumber and egg

Salad with Rice, Cucumber, and Egg

Simple, light, and very tasty, made from simple ingredients! Salad with rice, cucumber, and egg comes together in just a few minutes from ingredients you always have in the fridge. Serve it at a holiday table or for a family lunch or dinner.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Rice

150

Cucumbers

Chicken eggs

Green onion

Mayonnaise

Salt

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

Cooking method

Cooking time: 30 min

Step 1:

How do you make salad with rice, cucumber, and egg? Get the ingredients ready. You can use already-cooked rice (leftover from dinner, for example). If you're cooking it specially for the salad, use a long-grain variety — it stays fluffy after cooking.
Step 2:

Cook the rice. How? Rinse it several times, cover with water, and set over medium heat. When it boils, add a pinch of salt, lower the heat, and cook for about 20 minutes. The rice shouldn't go mushy but should turn soft. When it does, drain it, tip it into a colander, and let it cool completely.
Step 3:

Boil the eggs. How? Wash the eggs, put them in a pot, cover with water, and set over the heat. Bring to a boil and cook for about 10 minutes. Drain and immediately cover the eggs with ice water — this makes them easy to peel. Peel the cooled eggs and chop them finely with a knife.
Step 4:

Wash the fresh cucumber and cut it into cubes. Wash, dry, and finely chop the green onion. If you don't have green onion, use regular onion instead, first marinating it in vinegar with a little sugar to take out the harsh bite.
Step 5:

Put the cooled rice in a salad bowl and add the chopped eggs, green onion, and fresh cucumber. Salt to taste (a pinch is enough, since mayonnaise is already salty) and dress with mayonnaise.
Step 6:

Refrigerate the salad for a few hours so it soaks well.
Step 7:

Serve the salad in one big bowl or in small individual bowls. Enjoy!

It's better to make the mayonnaise yourself — it'll be tastier and healthier. You can also dress it with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like, which cuts the calories.
Make salads only from fully chilled ingredients. Made from warm ones, a salad can spoil quickly.
Since everyone's preferred level of salt, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).