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Rice salad with eggs, tomatoes and leeks

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Ingredients for 4 servings:

  • 400 g rice
  • 2 eggs
  • 2 tomatoes
  • 2 stalk(s) leeks
  • Cheese
  • Crème fraîche or sour cream
  • oil
  • salt and pepper
  • Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the rice and let cool. Slice the leek into thin rings and dice the tomatoes. Boil the eggs (not quite hard-boiled), peel them, and dice them. Add all ingredients to the rice. Coarsely grate the semi-hard cheese (or a spicier option is preferable) and add it. Mix in 1 to 2 tablespoons of sour cream or crème fraîche, add a little oil, and season with salt and freshly ground pepper. Mix everything together and let it marinate well. Sprinkle with freshly chopped parsley just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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