Stuffed Egg Salad
|Long grain brown rice||6 Ounce (175 Gram)|
|Asparagus spears||8 , lightly steamed|
|Tomatoes||4 , quartered|
|Capers||10 Milliliter (2 Teaspoon)|
|Parsley||10 Milliliter, chopped (2 Teaspoon)|
|For filling (1)|
|Asparagus||4 Ounce, lightly steamed and chopped (100 Gram)|
|Quark||2 Ounce (50 Gram)|
|Dill weed||5 Milliliter (1 Teaspoon)|
|Parsley||10 Milliliter, finely chopped (2 Teaspoon)|
|Black pepper||To Taste|
|For filling (2)|
|Black olives||12 , stoned and finely chopped|
|Red wine vinegar||10 Milliliter (2 Teaspoon)|
|Dried thyme||1 Pinch|
1.Break open the eggs.
2.Cut into half and keep aside the yolks.
3.Combine asparagus with quark, dill weed, fresh parsley, Gomasio and black pepper.
4.Add 2 egg yolk to it and blend well.
5.Add a seasoning of salt and pepper to it.
6.Combine the left 2 yolks of egg with olives, quark, red wine vinegar, thyme, cayenne and black pepper and blend well.
7.Take long brown rice and cook them in 475ml water by putting the lid on ad letting them simmer for 25 minutes.
8.Combine cooked rice with tomatoes, asparagus, olives, capers and fresh parsley.
9.Fill half the egg whites with asparagus and quark mixture and half with olive mixture.
10.Serve the eggs with rice on a platter.