Healthy Pregnancy Cookbook

Tuscan Rice Salad

Ingredients

1 cup uncooked rice
3 eggs beaten
1 tsp olive oil
1 small cove garlic, crushed
1 Tbs basil leaves
salt & pepper
1/3 cup lemon juice
1/4 cup olive oil
1/2 cup diced carrot
1/2 cup green peas (thawed)
1/4 cup diced red onion
2 Tbs chopped parsley
2 oz prosciutto
Ruby or oak leaf lettuce
1 large ripe tomato, wedged
Parmigiano-Reggiano cheese chunks
sprigs of fresh basil

Procedure

1. Stir rice into 2 C boiling salted water, cover and cook about 15 minutes. Let stand uncovered until cooled.
2. Whisk eggs, olive oil and garlic. Cook eggs in a small non-stick skillet on medium low heat. Scramble. Add basil leaves (torn). Set aside.
3. In large serving bowl, whisk together lemon juice, extra-virgin olive oil, 1/4 t salt, 1/8 t pepper. Add rice, egg, carrot, peas, onion, parsley, and ham. Toss to blend.
4. Line platter with lettuce leaves. Spoon rice in center. Garnish with tomato, cheese and basil.

Serves 8. Per Serving: Calories 213; Calories from fat 96(45%); Fat 11g; Carbohydrates 22g; Sugar 2g; Fiber 2g; Protein 7g

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