Crisp, bright and citrusy with the tang of Dijon mustard, this salad is a crowd pleaser any way it's served.
Prep Time: 15-minutes
Cook Time: 40-minutes
Servings: 4-6
Ingredients - Rice Salad:
- 2 cups of True Origin Foods Organic White Jasmine Rice
- 3 cups of water
- 3 tablespoons fresh lemon juice
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- ½ cup extra-virgin olive oil
- ¾ cups finely diced celery
- ¾ cups finely diced red onion
- ¼ cup plus 4 tablespoons finely chopped flat-leaf parsley or cilantro
- 1 ½ tablespoons finely chopped tarragon
- Salt and freshly ground cracked pepper to taste
Directions - Rice Salad:
In a large saucepan add rice to salted water and bring to a boil. Reduce heat to low, cover and cook until water is fully absorbed and rice is tender, about 18-20 minutes. (Note: Rice may be prepared using any method, such as using a rice cooker, steamer, etc.)
In a small bowl, whisk combining lemon juice, vinegar and mustard. Gently whisk in olive oil and season with salt and pepper. Once the rice is done, fluff with a fork and transfer to a large bowl, gently fold in lemon vinaigrette. Cool and add celery, onion, parsley and tarragon.
Ingredients - Spicy King Prawns:
- 1 ½ pounds large shrimp, shelled and deveined
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- ½ tablespoon plus ½ teaspoon sweet paprika
- ½ tablespoon ground cumin
- ¾ teaspoons ground ginger
- ¼ teaspoon cayenne pepper
- Salt to taste
- ½ cup flat-leaf parsley or cilantro, coarsely chopped
Directions - Spicy King Prawns:
Heat olive oil in a very large skillet. Add the garlic, paprika, cumin, ginger, cayenne and cook over medium heat until fragrant, about 2 minutes. Add shrimp stirring until shrimp are pink, about 2 - 4 minutes. Season with salt and stir in the cilantro.
Pour the cooked shrimp and juices over the rice salad and mix well. Serve warm, at room temperature or chilled.