Ingredients for Beth Elon's Italian Rice Salad
- 1 cup long-grain rice
- 1 teaspoon salt
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 large egg
- 1 cup diced cooked chicken
- 1/2 cup frozen peas, thawed
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1 head lettuce, for serving (optional)
- 2 tomatoes, cut into wedges, for garnish (optional)
- freshly ground black pepper, to taste
- 4 cups water
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How to Make Beth Elon's Italian Rice Salad
- Bring 4 cups of water to a boil in a large saucepan. Add 1 teaspoon of salt.
- Add 1 cup of rice and cook until al dente, stirring occasionally, about 15 minutes.
- Drain the rice well and set aside.
- In a small bowl, whisk together 1/4 cup red wine vinegar and 2 tablespoons olive oil.
- While the rice is still warm, gently mix in the vinegar mixture.
- Heat 1 tablespoon of olive oil in a small pan over medium heat.
- Whisk 1 large egg and pour it into the hot pan. Cook, gently pushing the edges towards the center, until the egg is set but still slightly moist. Remove from heat and chop into small pieces.
- Season the omelet with salt and freshly ground black pepper.
- Add the chopped omelet to the rice.
- Add 1 cup diced cooked chicken, 1/2 cup frozen peas (thawed), 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley to the rice.
- Gently toss everything together with two forks.
- If the salad seems dry, add more olive oil, 1 tablespoon at a time, until desired consistency is reached.
- Taste and season with additional salt and pepper as needed.
- Serve at room temperature on a bed of lettuce (optional), garnished with tomato wedges.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
12g
Carbs
20g
