Ingredients:
1 cup arborio rice or 1 cup medium-grain white rice
3/4 teaspoon salt
1/4 cup red wine vinegar
2 tablespoons olive oil ( preferably extra-virgin)
1 large eggs
1 tablespoon grated parmesan cheese
vegetable oil cooking spray
1 cup finely diced cooked pork
1 cup frozen baby peas, thawed
1/3 cup chopped red onions
3 tablespoons chopped fresh Italian parsley
6 large lettuce leaves
1 medium tomatoes, cut into thin wedges
Directions:
Bring large saucepan of water to boil. Stir in rice and salt. Reduce heat to medium and simmer uncovered until rice is tender, stirring occasionally, about 15 minutes. Drain rice well.
Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
Whisk egg and Parmesan cheese in small bowl to blend. Spray medium nonstick skillet with vegetable oil spray and heat over medium-high heat. Add egg mixture and stir constantly until scrambled and curds are set, about 1 minute. Remove from heat and cool. Cut egg into small pieces. Season to taste with pepper.
Stir egg pieces, pork, peas, red onion and parsley into rice. Season salad to taste with salt and pepper. Line shallow bowl with lettuce leaves. Spoon rice salad onto leaves. Surround with tomato wedges. Serve at room temperature.
Serves 4.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.