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Portuguese Rice And Salt Cod Salad
3
2
Tablespoon Portuguese olive oil
Cup Chopped yellow onions
Salt; to taste
Freshly−ground black pepper; to taste
2
1
2
3
1
2
Tablespoon Chopped garlic
Cup Chopped green onions
Tablespoon Finely−chopped fresh parsley leaves
Medium Tomatoes; seeded, chopped
Tablespoon Crushed red pepper
Pound Salt cod; soaked, rinsed,
Patted dry; and julienned
1
Pound Cooked long−grain white rice
Juice of one fresh lemon
Drizzle of Portuguese olive oil
1
6
6
/2 Iceberg lettuce head
Hard−boiled eggs
Ounce Queen−Stuffed Green Olives
In a large saute pan, heat the oil. When the oil is hot, add the onions.
Season with salt and pepper. Saute until golden, about 3 to 4 minutes. Add
the garlic, green onions, parsley, and tomatoes. Season with salt and
pepper. Continue to cook for 2 to 3 minutes, or until the tomatoes are soft.
Add the crushed red pepper and salt cod. Continue to cook for 3 minutes,
stirring constantly. Remove from the heat and turn into a mixing bowl. Add
the rice and lemon juice, mix thoroughly. Drizzle in enough 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 eggs
and green olives. This recipe yields 6 to 8 servings.
Portuguese Rice And Salt Cod Salad
488
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