Karens French Egg Rice Salad

This is another (SUPER-EASY, SUPER QUICK) delicious vegetarian recipe that I adopted on a trip to France many years ago (…. see also my “French Tomato Side Salad” recipe – as these two recipes go together PERFECTLY) and which has been a firm favourite with my family & friends ever since. I changed the original French recipe slightly – eg: I use the “Heinz English Salad Cream” in place of a traditional mayonnaise, but it is still pretty close to the original recipe.

This recipe also keeps surprisingly well if stored in the refrigerator in a sealed container (it should keep for at least 3-4 days, if not longer) and it goes well with just about anything.

Preparation Time: approx. 10 minutes (if using pre-cooked rice)

Cooking Time: Zero (if using pre-cooked rice)

Serves: 4-6

INGREDIENTS:

3 x Cups of COLD, COOKED White Rice

1x Tin Sweet Corn Kernels, drained well.

4-6 small/medium sized tomatoes, cut into small sized wedges (note: you may add more or less tomatoes, according to your preference)

3-4 Tablespoons of “Heinz English Salad Cream” (note: add more if needed – the finished rice salad should be moist, but not “sloppy”). If you cannot get Heinz English Style Salad Cream, you could perhaps try using a good quality mayonnaise instead….

4-6 hard boiled eggs, cut into halves or quarters (note: you may add more or less eggs, according to your preference)
4-6 Spring Onions, chopped (OPTIONAL)

Freshly Ground Black Pepper – add according to taste

Freshly Ground Sea Salt – add according to taste

INSTRUCTIONS:

Place the cooked rice in a large mixing bowl.
Add the tinned corn, Salt & Pepper, and the Heinz Salad Cream. Mix well, but GENTLY.
Add the tomatoes (and Spring Onions, if desired). GENTLY fold the tomatoes into the mixture.
Add HALF of the boiled eggs. VERY GENTLY fold the boiled eggs into the mixture.
Place the mixture into your serving bowl, top with the remaining boiled eggs and serve. Enjoy!

SERVING SUGGESTIONS:

This rice salad will go well with many dishes, and can be served either on it’s own or, as I prefer, served as a side dish along with other salad dishes & a hot slice of something such as Quiche for the main dish – I serve it with: Quiches, Savoury Tarts etc, and it also goes fabulous with my Spanikopita (a Greek Spinach & Feta pie, baked in Greek Filo pastry – recipe hopefully coming soon!! – please subscribe to our RSS feed or our Twitter feed for notifications and updates….). I usually accompany it with my french tomato side salad, plus a green salad, a potato salad and a pasta salad, to make a sumptuous salad feast – great for a vegetarian banquet or for special occasions (or for a Christmas lunch in tropical countries, such as Australia).