Rice Salad With Garlic Sausage Recipe




 Long grain rice4 Ounce, washed, soaked in cold water for 30 minutes and drained
 Salt1 1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Mayonnaise3 Fluid Ounce
 Chopped chervil/1 teaspoon dried chervil2 Teaspoon (Fresh)
 Red pepper1⁄2 , white pith removed, seeded and chopped
 Hard boiled eggs2
 Lettuce leaves1 Small, outer leaves removed, washed, separated into leaves and shaken dry
 Garlic sausage1 , cut into 1/4 inch slices (8 Inch)

Nutrition Facts

Serving size: Complete recipe

Calories 1470 Calories from Fat 906

% Daily Value*

Total Fat 101 g154.8%

Saturated Fat 16.1 g80.5%

Trans Fat 0.1 g

Cholesterol 594.3 mg

Sodium 3895.7 mg162.3%

Total Carbohydrates 102 g34%

Dietary Fiber 3.2 g13%

Sugars 4 g

Protein 35 g70.3%

Vitamin A 80.6% Vitamin C 147.5%

Calcium 22.9% Iron 40.5%

*Based on a 2000 Calorie diet


Put the rice in a saucepan.
Pour over enough water to cover the rice and add 1 teaspoon of the salt.
Bring the water to the boil over moderately high heat and cover the pan.
Reduce the heat to very low and simmer for 15 to 20 minutes or until all the liquid has been absorbed and the rice is cooked and tender.
Remove the pan from the heat.
Transfer the rice to a large mixing bowl and set it aside to cool for 5 minutes.
Meanwhile, in a small mixing bowl, combine the remaining salt, the pepper, mayonnaise and chervil.
Pour half the mayonnaise mixture over the rice and add the red pepper.
Using two large spoons, toss the rice mixture until it is well coated with the mayonnaise.
Set the mixture aside to cool completely.
Meanwhile, cut the eggs in half, remove the yolks and add them to the remaining mayonnaise mixture.
Mash the yolks into the mayonnaise mixture with a wooden spoon and beat well.
Spoon the mayonnaise mixture into the cavities in the egg whites.
Arrange the lettuce leaves in a salad bowl.
Pile the rice mixture on top of the leaves, then arrange the sausage slices and filled egg whites around the rice.