Rice Salad With Garlic Sausage
|Long grain rice||4 Ounce, washed, soaked in cold water for 30 minutes and drained|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Mayonnaise||3 Fluid Ounce|
|Chopped chervil/1 teaspoon dried chervil||2 Teaspoon (Fresh)|
|Red pepper||1⁄2 , white pith removed, seeded and chopped|
|Hard boiled eggs||2|
|Lettuce leaves||1 Small, outer leaves removed, washed, separated into leaves and shaken dry|
|Garlic sausage||1 , cut into 1/4 inch slices (8 Inch)|
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.