Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Rice And Beans Portuguese Rice And Salt Cod Salad

  • Yield: 6 to 8 servings

Ingredients

  • 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

Directions

  • 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.