Beth Elon’s Italian Rice Salad
🕒 Cook Time: 20 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 35 minutes
🥗 Servings: 4
Description:
Discover a delightful recipe sourced from the weekend paper, offering a splendid solution for utilizing leftover chicken or poaching a fresh chicken breast exclusively for this dish. Beth Elon’s Italian Rice Salad is a flavorful blend of tender rice, succulent chicken, and vibrant vegetables, all tossed in a zesty dressing. It’s an ideal choice for a quick lunch or a satisfying snack, boasting simplicity and taste in every bite.
Ingredients:
- 1 1/2 cups long-grain rice
- Salt, to taste
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 egg
- 1 red onion, chopped
- 1 cup fresh parsley leaves, chopped
- Lettuce leaves, for serving
- Tomatoes, cut into wedges
- Peas (optional, not specified in quantities)
Dressing:
- 2 tablespoons olive oil
- Salt and freshly ground pepper, to taste
Nutritional Information (per serving):
- Calories: 460.2
- Fat Content: 14.3g
- Saturated Fat Content: 2.6g
- Cholesterol Content: 72.8mg
- Sodium Content: 87.3mg
- Carbohydrate Content: 63g
- Fiber Content: 3.1g
- Sugar Content: 3.4g
- Protein Content: 17.5g
Instructions:
| Step | Description |
|---|---|
| 1 | Bring a large saucepan of water to a boil and season with a teaspoon of salt. |
| 2 | Add the long-grain rice to the boiling water and cook until al dente, stirring occasionally, approximately 15 minutes. |
| 3 | Drain the cooked rice well and set aside. |
| 4 | Meanwhile, whisk together the red wine vinegar and 2 tablespoons of olive oil to create the dressing. |
| 5 | While the rice is still warm, gently mix in the prepared dressing, ensuring it’s evenly distributed throughout. Set aside. |
| 6 | In a small pan, heat some of the remaining olive oil. |
| 7 | Beat the egg and pour it into the heated pan, creating a thin omelet. |
| 8 | As the edges of the omelet begin to firm, carefully fold them in to allow the egg to cook evenly without flipping. |
| 9 | Once fully cooked, remove the omelet from the heat and chop it into small pieces. Season with salt and freshly ground pepper. |
| 10 | Add the chopped omelet pieces to the seasoned rice mixture. |
| 11 | Incorporate the diced chicken, peas (if using), chopped red onion, and parsley into the rice. Use two forks to gently mix all ingredients until well combined. |
| 12 | If the salad appears dry, drizzle in additional olive oil and adjust seasoning with more salt and pepper to taste. |
| 13 | Serve the Italian Rice Salad at room temperature on a bed of lettuce leaves, surrounded by the tomato wedges for a colorful presentation. |
Beth Elon’s Italian Rice Salad is a versatile dish, perfect for picnics, potlucks, or a quick weekday meal. With its vibrant flavors and straightforward preparation, it’s sure to become a favorite in your recipe repertoire. Enjoy the simplicity and deliciousness of this delightful salad creation!
