Two-Tone Rice Salad with Shrimp and Feta

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:


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,

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