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Salad with green peas and egg

Green Pea and Egg Salad

Even green peas can be a dish in their own right! Picture this: you're sitting quietly at home, minding your own business, when — bam — guests show up. What do you do, and what do you feed them, when the fridge is empty except for the (dim) light? Maybe there's a bell pepper lying around, a little parsley, and a can of green peas left over from the last holiday. Don't worry — you can whip up a great dish out of all that in no time. This recipe is made for exactly those emergencies.

Namira

Recipe author

Composition / ingredients

Servings:

Green peas (canned)

100

Salt

Parsley

Rice

150

Eggs

Bell pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 28 % 12 g

Carbohydrates 58 % 25 g

214 kcal

GI: 12 / 88 / 0

Cooking method

Cooking time: 40 min

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Let's make a green pea salad. First, cut the top off the pepper and remove the core and seeds — we won't need those. Slice the pepper into strips or rings, whichever you prefer. Rinse the rice and drop it into a pot of salted water. Bring it to a boil and cook until tender. Now combine the cooked rice with the bell pepper in a bowl. Hard-boil the eggs, peel them, and mash them into a fine crumble. Add the chopped eggs to the rice and pepper, then stir in the star ingredient — the green peas. Mix everything thoroughly, salt to taste, and your green pea salad is ready. All that's left is to garnish it with chopped parsley. Your unexpected guests won't know what hit them — they'll probably think you were expecting them and made this dish ahead of time.