Italian Style Egg Rice with Parsley
https://easyhomemaderecipes.caItalian Style Egg Rice was another dish my mother made. Both quick and easy to make and great tasting to boot! It's amazing how simple ingredients tasted so wonderful.Like rice? Try my recipe for Riso al Forno, the Best Italian Arancini Rice Balls or my recipe for Polpette di Riso.
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Ingredients
- 1¾ cups arborio rice or Italian style rice
- 4 eggs
- ⅓ cup parmesan cheese
- 4 sprigs parsley fresh parsley or 4 tablespoons frozen
- 1 tsp salt
Instructions
- In a stock post boil rice until cooked, drain but do not rinse.
- Return to stove at low heat and add eggs. Stirring to combine but do not cook the eggs fully. The eggs should be slightly runny.
- Add cheese and parsley and stir.
- Serve immediately.
Notes
Top Tips
When adding the eggs, try to avoid cooking them all the way through making them egg scramble. You can return the pot to the stove and continue to cook on low or even turn off the stove at this point. You want the egg to be slightly runny. Of course, if you are squeamish about eating raw egg, then you'll want to cook the egg all the way through. Although the taste will be slightly different.Nutrition
Calories: 409kcalCarbohydrates: 70gProtein: 14gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 169mgSodium: 779mgPotassium: 141mgFiber: 2gSugar: 0.2gVitamin A: 387IUVitamin C: 1mgCalcium: 128mgIron: 5mg
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