*  Exported from  MasterCook  *

                            Tuscan Rice Salad

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          uncooked rice (long-grain white;
                        basmati; Texmati or arborio)
                        salt
   3      large         eggs -- beaten
   1      teaspoon      plus 1/4 cup extra-virgin
                        olive oil -- divided
   1      teaspoon      minced garlic
   1      tablespoon    fresh basil leaves -- torn
                        freshly ground black pepper
     1/2  cup           frozen green peas -- thawed
     1/2  cup           celery -- diced
     1/2  cup           green and/or red
                        bell pepper -- diced
     1/4  cup           red onion -- finely chopped
   2      tablespoons   Italian flat-leaf
                        parsley -- finely chopped
   2      ounces        baked or cured ham
                        (prosciutto) -- fat trimmed/cut
                         -- in thin slivers
                        (or use left-over
                        cooked pork or chicken)
   2      tablespoons   Parmigiano-Reggiano
                        cheese -- grated
                        lettuce leaves
   1      or            2 tomatoes -- cut in wedges
                        brine-cured black
                        olives (kalamata) -- for garnish
                        fresh basil sprigs -- for garnish

Bring 3 3/4 cups water to boil in large shallow saucepan or deep skillet.  
Add rice and 1 teaspoon salt.  Stir once. Cover and cook over medium-low
 heat until water is absorbed and rice is tender, about 15 minutes. 
 Uncover; let cool. Do not stir. Meanwhile, whisk eggs and 1 tablespoon water 
until light. Heat 1 teaspoon olive oil in nonstick skillet.  Stir in garlic, eggs and 
Cook, stirring, until eggs scramble
into large clumps. Remove from heat.  Sprinkle lightly with salt and 
Set aside. Whisk together lemon juice, remaining 1/4 cup olive oil,
 a dash of salt and a grinding of 
Add cooled rice, carrot, peas, celery, bell pepper, onion, parsley, ham and cheese.  
Stir to mix.  Cut up scrambled eggs with fork; add to rice salad. 
 Stir once with fork just to combine. Line platter with lettuce leaves.
  Spoon rice salad into center.  Garnish with tomato wedges, olives and basil sprigs. 
 Serve at room temperature. Yield: 4 servings.

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