Beth Elon's Italian Rice Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe in the weekend paper. It's a great way to use up leftover chicken, or you can poach a chicken breast just for the recipe, it's that good. Ingredients:
1 1/2 cups long-grain rice (can be parboiled) |
salt |
1/4 cup red wine vinegar |
3 tablespoons olive oil |
1 large egg |
1 cup diced cooked chicken |
1 cup frozen peas, cooked al dente,and drained |
1 small red onion, minced |
1 bunch fresh parsley leaves, chopped well |
mixed lettuce leaf |
1 ripe tomato, in wedges |
Directions:
1. Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
2. Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
3. Drain well.
4. While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
5. While the rice is still warm, mix in the dressing and set aside.
6. Heat some of the remaining oil in a small pan.
7. Beat the egg and add to make a thin omelet, moving in the sides of the firmed egg as it cooks to allow firming without turning over.
8. When the omelet is fully cooked, remove from flame and chop into small pieces.
9. Season with salt and freshly ground pepper and add to the seasoned rice.
10. Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
11. If the salad seems too dry, add some more olive oil.
12. Taste, and season with some more salt and freshly ground pepper.
13. Serve at room temperature on a bed of salad, surrounded by the tomato wedges.
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