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Mediterranean Rice Salad

21st.Century.Chef's picture
Ingredients
  Garlic 1 Clove (5 gm), minced (Large Clove)
  Vegetable oil 2 Tablespoon (Divided)
  Large shrimp 1 Pound, peeled and deveined
  Green onions 2 , sliced
  Water 2 Cup (32 tbs)
  Long grain rice 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Cucumber 1 Medium, diced
  Crumbled feta cheese 1⁄2 Cup (8 tbs)
For spicy vinaigrette
  Olive oil 1⁄4 Cup (4 tbs)
  Cider vinegar 3 Tablespoon
  Dijon mustard 1 Tablespoon
  Pepper sauce 1 Teaspoon (Brand)
Directions

Heat 1 tablespoon vegetable oil in 3-quart saucepan over medium-high heat. Cook half the shrimp until pink and tender. With slotted spoon, remove to large bowl. Repeat with remaining shrimp and oil. Reduce heat to medium. Cook garlic and green onions about 2 minutes in drippings remaining in saucepan; stir frequently. Add water, rice and salt to saucepan. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Meanwhile, add cucumber and feta cheese to bowl containing shrimp.
To prepare Spicy Vinaigrette, combine all vinaigrette ingredients in a small bowl. Add rice and vinaigrette to shrimp mixture and toss to mix well.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Salad
Ingredient: 
Rice
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
6

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