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Ingredientes
- 3 Tbsp. Portuguese extra virgin olive oil
- 2 c. Minced yellow onions
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Minced garlic
- 1 c. Minced green onions
- 2 Tbsp. Finely-minced fresh parsley leaves
- 3 med Tomatoes seeded, minced
- 1 Tbsp. Crushed red pepper
- 2 lb Salt cod soaked, rinsed,
- Â Â patted dry, and julienned
- 1 lb Cooked long-grain white rice
- Â Â Juice of one fresh lemon
- Â Â Drizzle of Portuguese extra virgin olive oil
- 1/2 x Iceberg lettuce head
- 6 x Hard-boiled Large eggs
- 6 ounce Queen-Stuffed Green Olives
Direcciones
- In a large saute/fry pan, heat the oil. When the oil is warm, add in the onions. Season with salt and pepper. Saute/fry till golden brown, about 3 to 4 min. Add in the garlic, green onions, parsley, and tomatoes. Season with salt and pepper. Continue to cook for 2 to 3 min, or possibly till the tomatoes are soft. Add in the crushed red pepper and salt cod. Continue to cook for 3 min, stirring constantly. Remove from the heat and turn into a mixing bowl. Add in the rice and lemon juice, mix thoroughly. Drizzle in sufficient extra virgin olive oil, so the rice is not dry. Reseason if necessary.
- Lay the lettuce on the bottom of a platter. Spoon the rice salad on top of the lettuce. Garnish with the Large eggs and green olives.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 6 servings | |
| Calories 652 | |
| Calories from Fat 80 | 12% |
| Total Fat 8.97g | 11% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 438mg | 146% |
| Sodium 10707mg | 446% |
| Potassium 2623mg | 75% |
| Total Carbs 31.76g | 8% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.23g | 3% |
| Protein 105.12g | 168% |
