Rice salad with pineapple
easy
75 mins
75 mins
Ingredients
- 1/2 pack (125 g) Mixed natural and wild rice
- 1/4 l clear chicken stock (instant)
- 1 package (300 g) frozen green beans
- 7-10 Tbsp Salt
- 1 (approx. 800 g) fresh pineapple
- 1 glass (156 g) black olives
- 4 Eggs (size M)
- 4 TABLESPOONS Vinegar
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 7-10 Tbsp Parsley
Directions
- 1
Bring the rice mixture to the boil in a good 1/4 litre of chicken soup, cover and cook for 25 minutes over a mild heat. Cook green beans in salted water for 15-20 minutes until soft. Drain on a sieve.
- 2
Peel the pineapple generously. Cut into slices of about 1 cm thickness. Cut out the firm stalk from the middle with a sharp knife. Cut the pineapple into pieces. Drain the olives. Boil the eggs hard for 10 minutes, quench them, peel them and divide them into 6 equally sized pieces.
- 3
Mix vinegar, salt and pepper. Season with a pinch of sugar and gradually add the oil. Mix the rice, beans, pineapple and olives together loosely. Pour over the marinade, mix again and leave to stand covered for approx. 30 minutes.
- 4
Arrange salad on plates. Place the egg carton on top and garnish with parsley.
More Delicious Recipes
