Rice and Beans Portuguese Rice and Salt Cod Salad

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

Instructions

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.

Yield: 6 to 8 servings