Beth Elon's Italian Rice Salad

Recipe by Mirj2338
READY IN: 35mins




  • 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.