Rice salad with cheese chips

Name: rice salad with cheese chips
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 275 g multigrain rice; 4 medium sized egg; 400 g artichoke heart in tin; 5 el mayonnaise; 3 el capers; 80 g snippets cheese; 300 g raw vegetables sweet prawn mix; 50 g unsalted roasted almonds

Salad of rice, paprika, artichoke, cheese and egg.

Ingredients

275 g multigrain rice
4 medium sized egg
400 g artichoke heart in tin
5 el mayonnaise

3 el capers
80 g snippets cheese
300 g raw vegetables sweet prawn mix
50 g unsalted roasted almonds

Kitchen Stuff

1 blender

Directions

Boil the rice according to the instructions on the package. Drain and let cool.
Meanwhile, boil the eggs hard in 8 minutes. Scare under cold running water and cut into parts.
Let the artichoke hearts drain and absorb the moisture. Cut the hearts into pieces.
Puree the mayonnaise, capers and cheese with 3 tbsp of the absorbed artichoke liquid into a dressing.
Season with pepper and salt. Mix the dressing and paprika mix through the rice.
Divide the pepper mix, egg pies, artichoke and almonds. Sprinkle with the cheese.