Ingredients
5 ounces
Carando Uncured Dry Genoa Salame
5 ounces
1/2 cup
Yellow Onion, Diced
1/2 cup
2 tablespoons
Fresh Garlic, Minced
2 tablespoons
1
Fennel Bulb, Diced
1
4
Eggs, Whisked
4
2
Broccolini, Blanched and Chopped
2
2 tablespoons
Parsley, Minced
2 tablespoons
2 tablespoons
White Wine Vinegar
2 tablespoons
2 cups
Long Grain Rice, Cooked and Cooled
2 cups
Directions
Heat a large nonstick skillet over medium heat
Once the pan is hot, add the salame and render until just beginning to crisp.
Add the onion, garlic, and fennel and sauté until tender.
Add the eggs and stir frequently until cooked through.
Add the broccolini, parsley, vinegar, and rice and toss to combine.
Allow the rice to crisp lightly on the bottom, then stir well, breaking up any large clumps. Serve hot.
Life is Delicious. Savor It.
