Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Portuguese olive oil

  2. 2 cups 125g / 4.4oz Chopped yellow onions Salt - to taste Freshly-ground black pepper - to taste

  3. 2 tablespoons 30ml Chopped garlic

  4. 1 cup 62g / 2 1/5oz Chopped green onions

  5. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

  6. 3 tablespoons 45ml Tomatoes - seeded, chopped (medium)

  7. 1 tablespoon 15ml Crushed red pepper

  8. 2 lbs 908g / 32oz Salt cod - soaked, rinsed, Patted dry, and julienned

  9. 1 lb 454g / 16oz Cooked long-grain white rice Juice of one fresh lemon Drizzle of Portuguese olive oil

  10. 1/2 Iceberg lettuce head

  11. 6 Hard-boiled eggs

  12. 6 oz 170g Queen-Stuffed Green Olives

Instructions Jump to Ingredients ↑

  1. 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.


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