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Rice And Beans Portuguese Rice And Salt Cod Salad

  • Yield: 6 to 8 servings


  • 3 tablespoons Portuguese olive oil
  • 2 cups chopped yellow onions
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 1 cup chopped green onions
  • 2 tablespoons finely chopped freshly parsley leaves
  • 3 medium tomatoes, seeded and chopped
  • 1 tablespoon crushed red pepper
  • 2 pounds salt cod, soaked, rinsed, patted dry and julienne
  • 1 pound long-grain white rice, cooked
  • 3 tablespoons fresh lemon juice
  • Drizzle of Portuguese olive oil
  • 1/2 head iceberg lettuce
  • 6 hard-boiled eggs
  • 6 ounces Queen stuffed green olives


  • Heat the oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring, until the onions are golden, 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 transfer the mixture to a large mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil to moisten the rice. 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.