Shrimp-and-Brown Rice Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad is best when made the night before. It's great when you have company because all you have to do is pull it out of the fridge and serve. -CL Reader Ingredients:
3 cups water |
1 cup uncooked brown rice |
3 tablespoons white wine vinegar |
1 tablespoon olive oil |
1 teaspoon garlic powder |
1 teaspoon dried dillweed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 cups seeded julienne-cut tomato |
1 cup julienne-cut green bell pepper |
1/2 cup medium pitted ripe olives, halved |
1 pound medium shrimp, cooked and peeled |
Directions:
1. Bring water to a boil in a medium saucepan; add rice, and return to a boil. Reduce heat to medium, and cook, uncovered, 30 minutes or until water is absorbed, stirring occasionally. Spoon the rice into a colander, and rinse under cold running water; drain well, and set the rice aside.
2. Combine vinegar and next 5 ingredients in a large bowl, and stir with a wire whisk. Add rice, tomato, and remaining ingredients; toss well to coat. Cover and chill at least 2 hours.
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