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.
|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|
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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