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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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A taste of Spain lightened up! Cooking time is refrigeration time. Ingredients:
2 (5 ounce) packages saffron yellow rice |
1/4 cup balsamic vinegar |
1/4 cup lemon juice |
1 tablespoon olive oil |
1 teaspoon dried basil leaves |
1/8 teaspoon black pepper |
1 dash cayenne pepper (or to taste) |
1 lb medium shrimp, peeled and cooked |
1 (14 ounce) can quartered artichoke hearts, drained |
3/4 cup green bell pepper, chopped |
1 cup frozen green pea, thawed |
1 cup tomato, chopped (romas work best) |
1 (2 ounce) jar diced pimentos, drained |
1/2 chop red onion, chopped |
2 ounces prosciutto, chopped |
Directions:
1. Prepare rice according to package directions, omitting any oil and salt.
2. Set aside.
3. In a small bowl, mix together the vinegar, lemon juice, oil, basil, black pepper and cayenne pepper, set dressing aside.
4. In a large bowl combine the cooked rice with the shrimp, artichoke hearts, green pepper, peas, tomato, pimentos, red onion and prosciutto, mixing well.
5. Pour the dressing over the rice mixture, tossing to coat.
6. Cover and refrigerate at least 2 hours before serving.
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