Yield: 6 servings
|3 tablespoons||Portuguese olive oil|
|2 cups||Chopped yellow onions|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|2 tablespoons||Chopped garlic|
|1 cup||Chopped green onions|
|2 tablespoons||Finely-chopped fresh parsley leaves|
|3 mediums||Tomatoes; seeded, chopped|
|1 tablespoon||Crushed red pepper|
|2 pounds||Salt cod; soaked, rinsed,|
|\N \N||Patted dry; and julienned|
|1 pounds||Cooked long-grain white rice|
|\N \N||Juice of one fresh lemon|
|\N \N||Drizzle of Portuguese olive oil|
|½ \N||Iceberg lettuce head|
|6 \N||Hard-boiled eggs|
|6 ounces||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.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.