Healthy Pregnancy Cookbook
Tuscan Rice Salad
Ingredients
1 cup uncooked rice
3 eggs beaten
1 tsp olive oil
1 small cove garlic, crushed
1 Tbs basil leaves
salt & pepper
1/3 cup lemon juice
1/4 cup olive oil
1/2 cup diced carrot
1/2 cup green peas (thawed)
1/4 cup diced red onion
2 Tbs chopped parsley
2 oz prosciutto
Ruby or oak leaf lettuce
1 large ripe tomato, wedged
Parmigiano-Reggiano cheese chunks
sprigs of fresh basil
Procedure
- Stir rice into 2 C boiling salted water, cover and cook about 15 minutes. Let stand uncovered until cooled.
- Whisk eggs, olive oil and garlic. Cook eggs in a small non-stick skillet on medium low heat. Scramble. Add basil leaves (torn). Set aside.
- In large serving bowl, whisk together lemon juice, extra-virgin olive oil, 1/4 t salt, 1/8 t pepper. Add rice, egg, carrot, peas, onion, parsley, and ham. Toss to blend.
- Line platter with lettuce leaves. Spoon rice in center. Garnish with tomato, cheese and basil.
Serves 8. Per Serving: Calories 213; Calories from fat 96(45%); Fat 11g; Carbohydrates 22g; Sugar 2g; Fiber 2g; Protein 7g
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