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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A wonderful summer salad I found in a booklet called Garden Fresh Salads and Vegetables. Note: This takes 1 hour to chill. Ingredients:
1 cup uncooked long grain rice |
1/4 cup white wine vinegar |
1/4 cup oil |
1 tablespoon dill weed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup green onion, chopped |
1/4 cup radish, sliced |
1/2 lb medium cooked shrimp, shelled, deveined |
1/2 lb fresh pea pods, blanched (chinese) |
lemon |
Directions:
1. Cook rice to desired doneness as directed on package. Meanwhile, in jar with tight-fitting lid combine vinegar, oil, dill weed, salt and pepper; shake well. Pour 2 Tblsp. of the dressing over hot rice; toss gently. Cover; refrigerate one hour or until chilled.
2. In medium bowl, combine chilled rice, green onions, radishes, shrimp and remaining dressing; toss to combine.On large platter or individual serving plates, arrange pea pods, spoke fashion, around outside edges of plate. Spoon rice mixture into center of pea pods. Just before serving, lightly squeeze fresh lemon juice over salad. Garnish with fresh dill and green onions, if desired.
3. Note: To blanch pea pods, cook in boiling water 30 seconds to 1 minute or until crisp tender. Remove from boiling water and immediately plunge into ice water until cold. Drain.
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