Recipe Wednesday: Summer Rice Salad

Recipe Wednesday: Summer Rice Salad

Apr 20

With summer upon us, it’s time to pull out those recipes for cooling, relaxing, eat-on-the-patio-under-the-setting-sun foods. To this cause, I contribute a recipe for my Summer Rice Salad. The flavors in this recipe are crisp and fresh, perfect for a summer meal, and it’s such a loosely mixed hodgepodge that it’s easy to make extra for parties or leftovers. For a really fast meal, prepare and bag the vegetables and shrimp ahead of time. Then, when mealtime arrives, cook your rice and mix it all up! In Central Florida the best place for Shrimp is Wild Ocean Seafood, you can buy them at the local farmers markets or from their storefront in Titusville. As for the veggies in this dish, the ones listed are our favorite and the tried and true crowd pleasers, but feel free to switch it up. I think fresh corn kernels, some zucchini or cut asparagus would be great in this dish too!

Serves 4
Preparation time and Cook time: 30 minutes

2 cups long-grain rice, uncooked

  • 1 lb. cooked, peeled shrimp, diced and cooled to room temperature
  • 1 red pepper, diced
  • 2 medium cucumbers, peeled, seeded and diced
  • 4 small tomatoes, seeded and diced
  • 3 tbls olive oil
  • 1 lemon, zested and juiced
  • 2 garlic cloves
  • Fresh Basil to taste (about 2 tablespoons finely chopped will do)
  • Oregano, to taste (About 1 tablespoon dried is what we use)
  • Salt and Pepper, to taste
  • Balsamic Vinegar

Directions

  1. Cook rice on stovetop according to instructions, or use a rice cooker. Remove from heat, allow to cool slightly then add lemon juice, lemon zest, olive oil, garlic, shrimp and herbs. Then salt and pepper to taste.
  2. Add the diced vegetables and mix well.
  3. Serve at room temperature with drizzle of balsamic vinegar over the top. (Leftovers are delicious and can be served cold.)

 

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