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Shrimp & Vegetable Red Rice Salad

  • 45 m
  • 45 m
Katie Workman
“This healthy rice salad is loaded with vegetables and protein. Serve it as a healthy dinner or pack it up and take it along for your next picnic. Bhutanese red rice has a nutty taste and pleasant chewy texture, but any type of whole-grain rice tastes great in this hearty salad recipe. Check package directions: depending on the variety, red rice cooks for 20 to 50 minutes.”

Ingredients

    • 1 cup red rice or other whole-grain rice
    • 6 tablespoons extra-virgin olive oil
    • 4 tablespoons rice vinegar
    • 3 tablespoons finely chopped shallot
    • 3 tablespoons chopped fresh parsley (optional)
    • 1½ tablespoons Dijon mustard
    • ¾ teaspoon salt
    • Freshly ground pepper to taste
    • 2 cups cooked medium shrimp, chopped, or one 15-ounce can chickpeas, rinsed
    • 2 cups packed coarsely chopped baby spinach
    • 2 cups halved cherry tomatoes
    • 1 cup thinly sliced sugar snap peas
    • 1 cup diced radishes
    • ½ cup crumbled feta cheese

Directions

  • 1 Prepare rice according to package directions.
  • 2 Meanwhile, whisk oil, vinegar, shallot, parsley (if using), mustard, salt and pepper in a large bowl.
  • 3 When the rice is done, stir ½ cup of the vinaigrette into it, then spread it on a baking sheet and let cool to room temperature.
  • 4 Add the cooled rice to the remaining vinaigrette along with shrimp (or chickpeas), spinach, tomatoes, peas, radishes and feta; gently stir to combine.
  • Make Ahead Tip: Refrigerate for up to 1 day.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
  • Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.
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