Serve this main-course salad with some crusty bread, and offer fresh fruit for dessert. To prepare the dish, use leftovers from theRoast Pork Loin with Garlic and Rosemary, or broil two 4-ounce boneless pork loin chops until cooked through and then dice. Note that nutritional numbers are for either cut of pork.
Ingredients
Serves 4
Step 1
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.
Step 2
Whisk vinegar and oil in large bowl. Add warm rice and toss to coat.
Step 3
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.
Step 4
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.
Nutrition Per Serving
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Reviews (45)
Back to Topone of my favorites! i have now made it twice -- once as written, and once with double the amount of peas and tomatoes. turned out great both times.
radi
4/8/2017
This was A-MAZ-ING!!! So delicious, fresh and flavorful. It makes a lot too, 4 huge servings or 6-8 average ones. Tweeks made were: added basil to the dressing, doubled and could have tripled the egg mixture, used shredded green leaf lettuce in the bottom of the serving bowl, added chicken Better than Bullion to the rice water, added garlic to the rice near the end of cooking it and used halved cherry tomatoes instead of wedges. Washed all this yumminess down with a glass of Pinot Grigio. Still have a lot of salad left (just 2 of us dined) and enough pork loin for yet another meal! I'd give this 10 forks if I could! I have a beautiful picture of it and wish I could post it here.
pcola1952
Trinidad, CO
12/18/2015
This is a lovely, cool, fresh salad for hot summers. I did adjust the proportions of olive oil to red wine vinegar based on other recommendations and wished I hadn't. I ended up adding more red wine vinegar to give it a little more flavor. I also decided to add chopped basil too. It's a mild salad, not spicy or tangy but good. A little more pizzazz would not hurt it. All in all, we enjoyed it and will enjoy it again in the future.
SoCalCookie
Palm Desert, CA
6/5/2015
Disagree with reviews saying this was bland and hard to make. I thought it was quite delicious and SUPER easy. Boiled the rice in chicken broth, reversed the oil to vinegar ratio (and ended up adding a bit more of each) and added kalamata olives. Would like more egg and parmesan next time, though. Great use for the leftover Rosemary Garlic Pork Loin, and it definitely benefits from sitting awhile.
Lmasterson
2/1/2013
Used 1/4 c olive oil & 2tblsp vinegar as per other recommendations & glad I did. The vinegar would have been overwhelming otherwise. The rice was a little bland - the spices from the pork helped, but next time I will cook the rice in chicken broth. Maybe use 2 eggs & much more parmesan.
Anonymous
Buffalo
12/8/2012
I never follow pairing advice, but this time I'm glad I did! The ingredient list reads like Chinese Pork-fried Rice, but the taste was pure Italian. I used the Garlic-Rosemary Pork Loin leftovers from Sunday dinner, but the salad would taste great without meat - and perhaps subbing in an equal amount of another vegetable. Same goes for the omelet strips; easily omitted, but it gave me an excuse to use up leftover frittata. As an ode to healthy eating in the New Year, I used brown rice, and it worked super well. Interesting comments about the vinegar-oil ratio 2:1. I added the warm rice to the dressing and let it soak up the flavors as it cooled. I was expecting to tweak it, after reading the reviews, but thought the balance was right on. Don't be put off by the comments that this salad is a lot of work; it isn't! You're cooking rice, adding a dressing, leftover meat, and frozen peas. What could be simpler!
Anonymous
Toronto, CA
1/12/2012
Made this with leftover roast pork loin from the noted Epicurious recipe. The rice is very good and easy to make. I didn't think it was highly fragrant (even thought I added extra romano cheese and fresh chopped rosemary), but the dish was still quite nice. We had some the next day - contrary to other reviewers, I didn't find the flavor enhanced, though it was still good.
MotherWouldKnow
Washington DC
9/11/2011
Mmmmm... =)
debkane
Asheville,NC
10/29/2010
I made this recipe with a few additions, and it was to die for. Granted, the oil to vinegar ratio is off, and I did add a chopped clove of garlic to the dressing, plus more parsley, but I certainly did not think this was bland or boring!
Anonymous
7/17/2010
I did equal parts vinegar to oil for the dressing, added a teaspoon of chicken better than boullion to the rice boiling water to add a subtle flavor and tossed with the cubed fresh tomatoes. Served with a bit of Pecorino on top and it was rated very very good by the hubby.
Ladyredlocks
Oregon
5/24/2010
hard to get the balance right,
Anonymous
10/23/2009
Really very good - we used organic short grain brown rice - which took much longer to cook but turned out lovely.
ljmiller11
Budd Lake, NJ
7/7/2009
People seem to be all over the place with this recipe -- I personally enjoyed it, as did my family. In my opinion it is much better if it sits awhile. Also, to anyone using arborio rice be sure to cook it as the Italians do, i.e. in lots of water (like pasta) and then drain it after.
Anonymous
Montreal, QC
3/17/2009
I think this is a fantastic dish. It has wonderful flavor and texture. My advice: just increase the olive. The recipe certainly does seem to have an incorrect ratio for oil to vinegar.
Anonymous
Wash DC
12/14/2008
This is a pretty boring salad without much pizzazz. With all the other much better rice salads out there I probably won't make again.
Anonymous
旧金山
10/24/2008
