1/1 Photo of Tuscan Rice Salad
Phil Franco's Note:
Serve this main-course salad with some crusty bread, and offer fresh fruit for dessert. To prepare the dish, use leftovers from the Roast Pork Loin with Garlic and Rosemary, or broil two 4-ounce boneless pork loin chops until cooked through and then dice.
My Private Note
Units: US | Metric
- 1 cup arborio rice or 1 cup medium-grain white rice
- 3/4 teaspoon salt
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil (preferably extra-virgin)
- 1 large egg
- 1 tablespoon grated parmesan cheese
- vegetable oil cooking spray
- 1 cup finely diced cooked pork
- 1 cup frozen baby peas, thawed
- 1/3 cup chopped red onion
- 3 tablespoons chopped fresh Italian parsley
- 6 large lettuce leaves
- 1 medium tomato, cut into thin wedges
- 1Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
- 2Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
- 3Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
- 4Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.
- 5Serves 4.
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Nutritional Facts for Tuscan Rice Salad
Serving Size: 1 (230 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 309.3
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 1.6 g
- Cholesterol 53.9 mg
- Sodium 488.7 mg
- Total Carbohydrate 48.7 g
- Dietary Fiber 4.3 g
- Sugars 3.8 g
- Protein 8.2 g
The following items or measurements are not included: