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Recipes Courtesy of the USA Rice Federation.
Two-Tone Rice Salad with Shrimp and Feta
This hearty salad is ideal for a crowd and makes great leftovers. The black and brown rice add a source of fibre to every serving and the recipe can be slightly modified to be gluten-free. Simply, check brand of feta, and wine vinegar can be replaced with any gluten-free vinegar.
What You’ll Need:
Ingredients
| 1/2 cup | sliced almonds | 125 mL |
| 1/4 cup | extra-virgin olive oil | 50 mL |
| 1 lb | thawed large shrimp, peeled and deveined | 500 g |
| 2 | cloves garlic, minced | |
| 1/2 tsp | dried oregano | 2 mL |
| 3 tbsp | red wine vinegar | 45 mL |
| 2 tbsp | grainy or Dijon mustard | 25 mL |
| 1/2 tsp | salt | 2 mL |
| 1/4 tsp | pepper | 1 mL |
| 1 1/2 cups | cooked U.S. black japonica rice | 375 mL |
| 1 1/2 cups | cooked U.S. long-grain brown rice | 375 mL |
| 1 cup | cooked brown or green lentils | 250 mL |
| 1 cup | halved yellow or red cherry tomatoes | 250 mL |
| 3 | green onions, thinly sliced | |
| 1 cup | crumbled feta cheese | 250 mL |
| 3 cups | baby spinach or arugula leaves | 750 mL |
Directions
In dry skillet, toast almonds over medium heat, stirring often, until golden and fragrant, about 3 minutes. Transfer almonds to bowl and return skillet to stovetop over medium-high heat; add 1 tbsp (15 mL) of the oil. Sauté shrimp, garlic and oregano until shrimp are pink and cooked through, 3 to 5 minutes. Transfer to bowl.
Meanwhile, in large bowl, whisk remaining oil, vinegar, mustard, salt and pepper. Add Black Japonica rice and brown rice, lentils, tomatoes and green onions; stirring well to coat.
Stir in shrimp mixture, feta and spinach; sprinkle with almonds.
Makes 6 to 8 servings.
PER SERVING (1 1/4 cups [300 mL]): 316 calories, 17 g fat, 4 g saturated fat, 58 mg cholesterol, 505 mg sodium, 29 g carbohydrates, 4 g fibre, 15 g protein. % RDI: 15% calcium, 20% iron, 15% vitamin A, 9% vitamin C.
SOURCE: USA Rice Federation, www.riceinfo.com.
For more great recipes, visit www.haveariceday.com/rice-recipes
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