Inspired by Spanish influences in Catalan cuisine—as detailed in The Regional Cuisines of France—this vibrant rice salad makes an ideal light summer meal. Use three times the rice's volume in cooking liquid for perfectly fluffy grains.
Difficulty: 2/5
Rinse the rice in a colander under cold water. Cook in a large pot of salted boiling water for 15-20 minutes, until grains are tender yet slightly crunchy. Drain, rinse under cold water to cool, and drain thoroughly.
Wash the parsley, pat dry, and finely chop the leaves. In a bowl, whisk the eggs with half the parsley, salt, and pepper to prepare for omelets.
Heat a little oil in a frying pan over medium heat. Pour in half the egg mixture and cook until set and golden on both sides. Slide onto a plate and repeat with the remaining eggs. Let cool, then slice into thin strips.
Wash and dry the bell peppers, halve them, remove seeds and membranes, and cut the flesh into thin strips. Clean the mushrooms, slice or dice finely, and toss with lemon juice to prevent browning.
For the vinaigrette, whisk 6 tablespoons oil, 3 tablespoons white wine vinegar, remaining parsley, salt, and pepper until emulsified.
In a large salad bowl, combine the cooled rice, peppers, and mushrooms. Drizzle with half the vinaigrette and toss gently. Add the omelet strips and remaining vinaigrette, mix lightly, and serve at room temperature.
Pro tip: Prepare ahead and chill for a few hours, but allow to come to room temperature before serving for the best flavors.
Source: The Regional Cuisines of France
