Beth Elon's Italian Rice Salad

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.