Herbal Rice Salad With Shrimp And Pine Nuts Recipe - Cooking Index
Herbal Rice Salad With Shrimp And Pine Nuts Recipe - Cooking Index
| Salt - as needed | ||
| 1 cup | 160g / 5.6oz | Rice |
| 3 | Green onions - cut 3" lengths | |
| 1 | Parsley - stems removed | |
| 1/4 cup | 27g / 1oz | Chopped mixed green herbs |
| = (such as basil, tarragon, | ||
| Mint and chives) | ||
| 3 tablespoons | 45ml | Olive oil - divided |
| Juice of 1 lemon - divided | ||
| 3/4 lb | 340g / 11oz | Cooked medium shrimp - cut bite-sized |
| 1/2 lb | 227g / 8oz | Cherry tomatoes - quartered |
| 1/2 cup | 118ml | Pine nuts |
Fill a saucepan 2/3 full of water and bring it to a boil. Add 1 tablespoon of salt and the rice and cook the rice, uncovered, until tender, about 13 minutes. Drain the rice in a strainer and rinse it under running water to remove any starch that clings to the surface.
Chop the green onions, parsley and mixed herbs in a food processor until finely minced. Add 2 tablespoons of olive oil and process again.
Shake the rice dry and place it in a mixing bowl (this will make about 3 cups cooked rice). Season immediately with all but 1 tablespoon of the herb mixture and half the lemon juice and mix well.
Combine the shrimp and cherry tomatoes in a mixing bowl. Toss with a little salt, the remaining 1 tablespoon of olive oil and the remaining lemon juice. Add the remaining herb mixture.
Toast the pine nuts in a small, heavy skillet over medium heat until golden and fragrant, about 5 minutes.
Add 2/3 of the shrimp and tomato mixture and 2/3 of the pine nuts to the rice and fold gently. Season to taste with salt and more lemon juice if necessary. Spoon the rice mixture into a rough mound on a chilled serving platter. Scatter the remaining tomato-shrimp mixture and pine nuts over top.
This recipe yields 4 to 6 servings.
Each of 6 servings: 228 calories; 198 mg sodium; 111 mg cholesterol; 14 grams fat; 2 grams saturated fat; 12 grams carbohydrates; 16 grams protein; 2.26 grams fiber.
Source:
The Los Angeles Times, 07-24-2002
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