In a large saute pan, heat the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until golden, about 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 turn into a mixing bowl. Add the rice and lemon juice, mix thoroughly. Drizzle in enough olive oil, so the rice is not dry. 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. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B30 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 04-15-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (686g)|
|Recipe Makes: 6|
|Calories from Fat: 339 (47%)|
|Amt Per Serving||% DV|
|Total Fat 37.6g||50 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 1121.7mg||345 %|
|Sodium 888.1mg||31 %|
|Potassium 1332.7mg||35 %|
|Total Carbohydrate 35.1g||10 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 31.2g|
|Protein 62.3g||89 %|
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Calories per serving: 727
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