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Recipe: Rice salad with shrimp and arugula

September 03, 2008
  • Mel Melcon / Los Angeles Times
Mel Melcon / Los Angeles Times (k665g4nc/371/300x371 )

Rice salad with shrimp and arugula

Total time: 45 minutes

Servings: 6 to 8

2 cups medium-grain rice, such as Arborio


3 tablespoons good-quality olive oil

3 tablespoons fresh lemon juice, divided

1/2 pound cooked small shrimp (about 1 1/2 cups)

1/4 cup minced red onion

1 cup diced tomato

1 tablespoon red wine vinegar

1 1/2 cups torn arugula, loosely packed

3 tablespoons toasted pine nuts

1. Bring a large pot of liberally salted water to a

rolling boil. Stir in the rice and return the water to a boil;

reduce the heat to maintain a rapid simmer. Cook until the rice

is tender, 15 minutes. Drain the rice in a strainer and rinse

quickly in cool running water. Line a large mixing bowl with a

tea towel and empty the rice into it. Fold the tea towel over the

top of the rice and set aside to cool, about 5 minutes.

2. When the rice has cooled slightly, add the olive oil,

2 tablespoons lemon juice and salt to taste, stirring lightly

with a fork to avoid crushing the tender rice grains. (The rice

can be prepared to this point a day ahead and refrigerated in a

tightly covered container. Bring to room temperature before


3. When almost ready to serve, combine the shrimp, red

onion and tomato in a medium bowl and season with red wine

vinegar and one-fourth teaspoon salt, or to taste.

4. Add the shrimp mixture to the rice along with the

arugula and pine nuts. Stir to combine well, taste and add more

salt or lemon juice if necessary. (The recipe can be prepared to

this point up to 30 minutes in advance.)

5. Transfer to a serving bowl and serve at room


Each of 8 servings: 300calories; 10 grams protein; 45

grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturated

fat; 55 mg. cholesterol; 139 mg. sodium.

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