This salad has a fresh and spicy taste …you will think that you are in Louisianna!
It could be a gorgeous side dish for any grilled chicken or fish dish; it would pair beautifully with an old-fashioned meat loaf.
Take out the shrimp, and this salad could be used anytime that you would want a rice side-dish for a main course.
Creole Rice Salad
Number of Servings: 4
¾ cup (185 mL) basmati or jasmine rice
¼ cup (60 mL) finely chopped red onion
2 tablespoons (30 mL) chopped green onion
2 stalks of celery, thinly sliced
1 cup (250 mL) chopped fresh tomatoes
½ – 1 cup (125-250 mL / 125 grams) of salad shrimp
1/3 cup (85 mL) chopped fresh flat-leaf parsley
1 clove of garlic, minced
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) red wine vinegar
1 teaspoon (5 mL) honey
½ teaspoon (2.5 mL) dried thyme
¼ teaspoon (1.5 mL) cayenne pepper
3-4 tablespoons (45-60 mL) extra virgin olive oil
Sea Salt; coarsely ground black pepper
- Prepare rice: Bring a pot of water to a boil; add some salt; add rice. Cook, over low heat, until rice is tender (15 -20 minutes, depending on the type of rice – check package recommendations). Drain; give a quick rinse of cold water; and place in a salad bowl.
- Prepare vinaigrette: In a small bowl, combine minced garlic, vinegar, honey, thyme and cayenne pepper. Whisk in the oil. Season to taste.
- Place cooled rice in a salad bowl; stir in 2-3 tablespoons of vinaigrette. Place rice in the refrigerator to chill (1/2 hour).
- Just before serving, add onions, celery, tomatoes, and shrimp; stir in the remaining vinaigrette. Adjust seasonings to taste. Fold in chopped parsley.
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