Two-Tone Rice Salad with Shrimp and Feta Recipe

rice salad with shrimp and feta

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.

(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.