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Categories: Fish and shellfish, Salads

Herbal Rice Salad With Shrimp and Pine Nuts

Herbal Rice Salad With Shrimp and Pine Nuts
Los Angeles Times

Composed salad. The very name is enough to kill your appetite. Visions of white-gloved matrons sitting around after bridge eating sliced canned peaches artfully arranged over slivered iceberg lettuce and decorated with cream cheese rosettes. In the minds of most ... Read more

Total time: 40 minutes | Serves 4 to 6
  • Salt
  • 1 cup rice
  • 3 green onions, cut into 3- or 4-inch lengths
  • 1 bunch parsley, stems removed
  • 1/4 cup chopped mixed green herbs, such as basil, tarragon, mint and chives
  • 3 tablespoons olive oil, divided
  • Juice of 1 lemon, divided
  • 3/4 pound cooked medium shrimp, cut in bite-size pieces
  • 1/2 pound cherry tomatoes, quartered
  • 1/2 cup pine nuts

Step 1Fill 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.

Step 2Chop the green onions, parsley and mixed herbs in a food processor until finely minced. Add 2 tablespoons of olive oil and process again.

Step 3Shake 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.

Step 4Combine 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.

Step 5Toast the pine nuts in a small, heavy skillet over medium heat until golden and fragrant, about 5 minutes.

Step 6Add 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.

Step 7Scatter the remaining tomato-shrimp mixture and pine nuts over top.

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.
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