Italian style rice salad

Name: Italian style rice salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Long grain rice; 1/2 glass (50 g) Capers; 2 tin(s) (185 g each) Tuna - natural; 4 medium-sized tomatoes; 1/2 (approx. 150 g) Vegetable Onion; 1 washer Roast pork slices; 7-10 Tbsp white pepper; 2 Eggs; 3 Garlic cloves; 60 g Pine nuts; 30 g grated parmesan cheese; 1 package (25 g) deep-frozen 8-herbs; 1/8 l Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Long grain rice
1/2 glass (50 g) Capers
2 tin(s) (185 g each) Tuna - natural
4 medium-sized tomatoes
1/2 (approx. 150 g) Vegetable Onion
1 washer Roast pork slices
7-10 Tbsp white pepper
2 Eggs
3 Garlic cloves
60 g Pine nuts
30 g grated parmesan cheese
1 package (25 g) deep-frozen 8-herbs
1/8 l Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Bring 1/2 litre of water and 1 teaspoon of salt to the boil. Stir in rice and cook for 20 minutes. For the sauce, peel the garlic and puree with the pine nuts in a universal chopper. Stir in cheese and herbs.
2
Gradually beat the oil into it. Season with salt and pepper. Drain the rice, rinse with cold water and drain. Mix with the herb sauce, cover and leave to stand for 30 minutes. Drain capers and tuna separately.
3
Wash the tomatoes, cut out the stalk and cut into slices. Remove the seeds. Peel and halve the vegetable onion and cut into thin slices. Cut tuna into small pieces. Cut roast pork slices into strips.
4
mix all the prepared ingredients and the capers into the rice Cover and allow to soak for another 30 minutes. In the meantime, boil the eggs for 10 minutes, quench, peel and cut into eight pieces.
5
Season the salad and fold in the eggs.