Prep 15 mins
Cook 20 mins
I found this recipe in the weekend paper. It's a great way to use up leftover chicken, or you can poach a chicken breast just for the recipe, it's that good.
- 1 1⁄2 cups long-grain rice (can be parboiled)
- 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 tomatoes, in wedges
- Bring enough water to cook the rice to a boil in a large saucepan and add about a teapoon of salt.
- Add the rice, and cook until al dente, stirring occasionally, about 15 minutes.
- Drain well.
- While the rice is cooking, whisk the vinegar and 2 tablespoons of the oil together.
- While the rice is still warm, mix in the dressing and set aside.
- Heat some of the remaining oil in a small pan.
- 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.
- When the omelet is fully cooked, remove from flame and chop into small pieces.
- Season with salt and freshly ground pepper and add to the seasoned rice.
- Add the diced chicken, the peas, the chopped onion and parsley to the rice and, with two forks, mix well.
- If the salad seems too dry, add some more olive oil.
- Taste, and season with some more salt and freshly ground pepper.
- Serve at room temperature on a bed of salad, surrounded by the tomato wedges.
I cut the recipe in half for the two of us and used 1 1/2 cups steamed rice. Wonderful fresh flavor from the parsley and just the right amount of vinegar. I skipped the chicken and we did not miss it. Beth Elon knew what she was doing when she created this salad. Thanks Mirj for sharing this wonderful salad!