Portuguese Rice And Salt Cod Salad

Recipe Ingredients

3 tablespoons	45ml	Portuguese olive oil
2 cups	125g / 4.4oz	Chopped yellow onions
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped garlic
1 cup	62g / 2.2oz	Chopped green onions
2 tablespoons	30ml	Finely-chopped fresh parsley leaves
3 tablespoons	45ml	Tomatoes - seeded, chopped (medium)
1 tablespoon	15ml	Crushed red pepper
2 lbs	908g / 32oz	Salt cod - soaked, rinsed,
		Patted dry, and julienned
1 lb	454g / 16oz	Cooked long-grain white rice
		Juice of one fresh lemon
		Drizzle of Portuguese olive oil
1/2		Iceberg lettuce head
6		Hard-boiled eggs
6 oz	170g	Queen-Stuffed Green Olives

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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