1 cup long grain rice
1 cup diced [1/4-inch] carrot
1 cup fresh or frozen tiny green peas
1 extra large egg
1 tablespoon Bertolli Classico or Extra Virgin Olive Oil
1 small clove garlic, bruised with side of knife [optional]
1 leaf fresh basil, finely chopped
1/4 cup Bertolli Extra Virgin Olive Oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper, to taste
1/4 cup diced [1/4-inch] red onion
2 tablespoons finely chopped
Cook rice according to package instructions; fluff with fork; cool at room temperature.
Meanwhile steam carrots in vegetable steamer over simmering water for 3 minutes; add the peas
and steam 2 minutes longer.
Rinse with cool water; drain. Add to the rice. Hard cook egg peel and chop. Or heat the 1
tablespoon olive oil in a small skillet over low heat; add the garlic and sauté just until
sizzling; discard garlic. Add egg and basil to the hot oil; Scramble over low heat, just until set,
about 1 minute; remove from heat. Cool; break into small pieces; set aside. Whisk the
remaining olive oil, vinegar and salt and pepper to taste; add to the rice mixture along with the
onion and parsley; toss to blend. Gently stir in the pieces of hard cooked or scrambled egg.
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