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Tuscan Rice Salad – Medium grain brown rice has a pleasant nutty taste and chewy texture. It can be sticky, so for salads I usually rinse the cooked rice with cold water before using. This salad is also excellent with russet colored Wehani or red rice from Bhutan. Substitute smoked turkey, plain cooked chicken, pork loin, or shrimp for the smoked chicken. Adapted from the book The Amazing World of Rice by Marie Simmons.
- 2 large eggs, beaten
- 1 teaspoon plus one half cup extra virgin olive oil
- 1/2 teaspoon minced garlic
- Kosher salt and freshly ground black pepper
- 1/3 cup fresh lemon juice
- 3 cups cooked Arborio, Baldo, or any medium or long grain white rice
- 1/2 cup diced (1/4 inch) peeled carrot
- 1/2
 cup thawed frozen petite peas
- 1/4 cup diced (1/4 inch) red onion
- 2 tablespoons finely chopped Italian parsley
- 2 tablespoons chopped fresh basil
- 2 ounces prosciutto or other flavorful baked or cured ham, cut into thin slivers
- Leaves of red or oak leaf lettuce
- 1 large ripe tomato, cored and cut into 1/2 inch wedges
- Small chunks of Parmigiano-Reggiano
- Fresh basil sprigs
1. Whisk the eggs, 1 teaspoon olive oil, garlic, pinch of salt and grinding of black pepper in a medium bowl. Heat a small, preferably nonstick, skillet over medium low heat; add the eggs and cook, stirring, until scrambled into large clumps. Remove from the heat; set aside until ready to use.
2. Whisk the lemon juice, remaining one fourth cup olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add the rice, scrambled egg, carrots, peas, red onion, parsley, basil, and ham. Gently toss to blend.
3. Line a platter with the lettuce leaves. Spoon the rice in the center. Garnish the dish with wedges of tomato, small chunks of Parmesan cheese and basil sprigs.
Makes 4 - 6 servings
Copyright © 2003 by Marie Simmons. All rights reserved
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