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.