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Rice And Egg Salad Recipe
|Rice||1 1⁄2 Cup (24 tbs)|
|Chicken stock||3 Cup (48 tbs)|
|Diced carrots||1⁄2 Cup (8 tbs)|
|Diced green bell peppers||1⁄3 Cup (5.33 tbs)|
|Shelled green peas||1 Cup (16 tbs), boiled|
|Diced celery||1⁄2 Cup (8 tbs)|
|Diced red bell pepper||1⁄3 Cup (5.33 tbs) (Pickled Or Fresh)|
|French dressing||1⁄4 Cup (4 tbs) (Of Choice)|
|Hard boiled eggs||9|
|Bechamel sauce||3⁄4 Cup (12 tbs)|
|Softened butter||1 Tablespoon|
Calories 947 Calories from Fat 353
% Daily Value*
Total Fat 40 g60.9%
Saturated Fat 11.6 g58.2%
Trans Fat 0 g
Cholesterol 747.9 mg
Sodium 970.2 mg40.4%
Total Carbohydrates 104 g34.5%
Dietary Fiber 5.1 g20.2%
Sugars 17.4 g
Protein 40 g80.2%
Vitamin A 111.7% Vitamin C 61.4%
Calcium 21.8% Iron 21.1%
*Based on a 2000 Calorie diet
1)Let the rice be soaked in water for atleast 20 minutes.
2) In chicken stock, cook rice till it is tender.
3) Boil carrots and bell peppers separately in salted water and drain.
4) Add all vegetables to rice and mix well.
5)Sprinkling dressing over rice and toss well before placing in the refrigerator to chill.
6)For garnish blanch tomatoes and cut into 4, squeezing the seeds out.
7)Half the eggs and scoop out egg yolks.
8) Mash egg yolks with bechamel sauce and butter.
9) Stuff the egg whites with this sauce.
10)Heap the rice salad onto 3 individual plates and garnish with tomatoes and eggs filled with sauce.