The influence of Spanish cuisine and the role played by rice in Catalan recipes explain the presence of this type of preparation, ideal for summer meals. The rice should be cooked in a cooking liquid equal to three times its own volume.
Difficulty:[usr 2 ]
Pour the rice into a colander, rinse it under cold water, then cook it in a pan of salted boiling water for 15 to 20 minutes:the grains should remain a little crunchy. In addition, wash the parsley, sponge it and chop the leaves. Break the eggs into a bowl, beat them into an omelette, adding half the parsley, salt and pepper.
Heat a little oil in a frying pan and cook an omelette with half the eggs; it must be well taken. Slide it onto a plate and set aside. Cook the rest of the eggs in the same way, set aside on a second plate.
Wash the peppers and pat them dry, cut them in half and remove the seeds and inner partitions. Cut the pulp into very thin strips and cut them in half. Clean the mushrooms, slice them or cut them into small dice, add lemon and set aside. The rice being cooked, drain it, then refresh it and drain it again well.
Prepare a vinaigrette with 6 tablespoons of oil, 3 tablespoons of vinegar, the remaining parsley, salt and pepper. Whisk to emulsify well. Pour the rice into a salad bowl, add the peppers and mushrooms, add half the vinaigrette and mix. Cut the omelettes into thin strips and add them, along with the rest of the vinaigrette, toss again gently and serve at room temperature.
You can also prepare this salad and let it rest in the fridge for several hours, but do not eat it right out of the fridge.
Source:The Regional Cuisines of France.
