1 cup rice
4 hard boiled eggs
2 Tbsp mayonnaise
1/3 cup cucumbers
1/4 cup celery
1/2 cup peppers
1 large carrot
1/3 cup fennel
1/2 cup olives (in oil or fresh)
1/3 cup artichokes (in oil)
1/2 cup mushrooms (in oil)
1/3 onion (in vinegar)
Salt to taste
–Place a large tray in the refrigerator to chill (you’ll need this later).
-Add rice to a pot of boiling, salted water. 2-3 minutes before the rice is fully cooked, drain and let it cool on the tray that you chilled in the fridge.
-Meanwhile, wash and clean all the vegetables and place them in a large bowl. Once the rice has cooled, add it to the fresh vegetables, followed by the ingredients in oil and vinegar.
-Add the two tablespoons of mayonnaise and the egg. Mix carefully, trying not to damage the hard boiled eggs.
-Season with salt to taste. Cover with plastic wrap and leave to chill in the refrigerator until ready to serve.