Tuscan Salad a Sensory Delight

This Tuscan-style rice salad is a family favorite. Cook a batchof rice while preparing the other salad ingredients. Use regularlong-grain white, basmati, Texmati or arborio rice. Don'trefrigerate the rice first, because cold rice clumps together andisn't as tender as rice that hasn't been chilled.

Let the rice cool slightly at room temperature, then add dicedham, chicken or prosciutto, thawed frozen green peas, chopped carrot,red onion, celery, red and green bell peppers and tomato.

I also like to add two or three eggs that have been scrambled inolive oil with garlic and fresh basil. The eggs add a lot of flavorand some protein to a dish high in healthful complex carbohydrates.Los Angeles Times SyndicateTuscan Rice SaladMAKES 4 SERVINGS2 cups rice (long-grain white, basmati, Texmati or arborio)Salt3 large eggs, beatenExtra-virgin olive oil1 teaspoon minced garlic1 tablespoon torn fresh basil leavesFreshly ground pepper1/2 cup fresh lemon juice1/2 cup diced carrot1/2 cup thawed frozen green peas1/2 cup diced celery1/2 cup diced green and/or red bellpepper1/4 cup finely chopped red onion2 tablespoons finely chopped Italian parsley2 ounces baked or cured ham (prosciutto is good), fat trimmed,cut into thin slivers (or use leftover cooked pork or chicken)2 tablespoons grated Parmigiano Reggiano cheeseLettuce leaves1 or 2 tomatoes, cut into wedgesBrine-cured black olives, such as KalamataFresh basil sprigs1. Bring 3 3/4 cups of water to a boil in a large, shallow saucepanor deep skillet. Add rice and 1 teaspoon salt; stir once. Cover andcook over medium-low heat until all the water is absorbed and rice istender, about 15 minutes. Uncover and let cool, but do not stir.2. Meanwhile, whisk eggs and 1 tablespoon water until light. Heat 1teaspoon olive oil in a nonstick skillet. Stir in garlic, eggs andbasil. Cook, stirring, until eggs scramble into large clumps.Remove from heat. Sprinkle lightly with salt and pepper. Set aside.3. Whisk together lemon juice, 1/4 cup olive oil, a dash of saltand a grinding of pepper. Add cooled rice, carrot, peas, celery,bell pepper, onion, parsley, ham and cheese; stir to mix. Cut upscrambled eggs with a fork and add to rice salad. Stir once with afork just to combine.4. Line a platter with lettuce leaves. Spoon rice salad into thecenter. Garnish with tomato wedges, olives and basil sprigs. Serveat room temperature.Nutrition Information (per serving) Calories: 530 From fat: 98Percentages of daily value based on 2,000-calorie diet.Total fat 11g 17% Saturated fat3g 14% Cholesterol 169mg 56% Sodium885mg 37% Carbohydrate 90g30% Dietary fiber 4g 15% Sugars7gProtein 18gVitamin A 56% Vitamin C 105% Calcium14% Iron 34%