When comes lunch time I like to prepare salads, once in a while, instead of soups or sandwiches. Over the years I tried many recipes with rice. I like the fact that you can use leftover rice, from the night before, and prepare a salad in no time. We usually eat rice 2-3 times a week and if I am making a salad the next day I will prepare more rice.
Growing up my parents would not cook rice at home, except instant rice couple times a year. They were meat and potatoes kind of people. When I left home I discovered that there were so many different kinds of rice.
My favourite way to cook rice is on the stove. To cook my rice I simply rinsed it under cold water. Then I boiled 12 cups of water and added the brown rice. I cooked it for 30 minutes and drained it. Then the rice was returned to the pot and I let it stand for 10 minutes. Since I wanted a cold salad, I let the rice cooled all night in the fridge.
The next day I mixed all the ingredients in a big bowl, it was quick to make. In the dressing you can use grainy or Dijon mustard. I prefer Dijon. This salad is nutritious and delicious. You can bring it to lunch at the office and you will have energy for the day.
TWO-TONE RICE SALAD WITH SHRIMP AND FETA
(Recipe courtesy of USA Rice Federation)
1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) extra-virgin olive oil
1 lb (500 g) thawed large shrimp, peeled and deveined
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
3 tbsp (45 mL) red wine vinegar
2 tbsp (25 mL) grainy or Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cups (375 mL) cooked U.S. black japonica rice
1 1/2 cups (375 mL) cooked U.S. long-grain brown rice
1 cup (250 mL) cooked brown or green lentils
1 cup (250 mL) halved yellow or red cherry tomatoes
3 green onions, thinly sliced
1 cup (250 mL) crumbled feta cheese
3 cups (750 mL) baby spinach or arugula leaves
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.