Cold rice with vegetables

Cold rice with vegetables

Ingredients

• Long grain rice 400 g
• Green beans 750 g
• Olive oil 6 tablespoons
• Sodana with the tip of a knife
• White wine vinegar 2 tablespoons
• Parsley 3 stalks
• Chicken egg 4 pieces
• Tomatoes 500 g
• Salt to taste
• Iceberg lettuce 1 bunch

Directions

1. Boil the rice: Bring a saucepan of unsalted water to a boil, add the rice, stir with a wooden spatula and cook over high heat for 12-15 minutes, until the rice is tender. Empty the rice into a large colander and rinse well under cold water. Let the water drain, season with salt, stir, place the rice in a ring-shape and set aside.
2. Make a dressing: dissolve a pinch of salt in vinegar, and then add oil, beat well with a fork until all the ingredients come together. Chop one hard-boiled egg and fresh parsley into the sauce. Mix well. Pour into a gravy boat and set aside.
3. Trim and peel the beans; if the pods are very large, cut them into small pieces, or simply split them lengthwise. Bring the pot of water to a boil, add a pinch of salt and a pinch of baking soda, add the beans and cook for 20-30 minutes until they are tender - the cooking time depends on the type and freshness. Drain and let the beans cool.
4. Boil 3 hard-boiled eggs, cut into slices. Wash and dry the salad. Cut the tomatoes into slices.
5. Flip the rice pan onto a serving platter, place the beans in the center. Place tomato slices and lettuce with egg slices around the rice. Serve with the sauce.