This hearty salad is ideal for a crowd and makes great leftovers. The black and brown rice add a source of fibre to every serving and the recipe can be slightly modified to be gluten-free. Simply check brands of feta and wine vinegar to see if they can be replaced with gluten-free.
125 ml (1/2 cup) sliced almonds
50 ml (1/4 cup) extra-virgin olive oil, divided
500 g (1 lb) thawed large shrimp, peeled and deveined
2 cloves garlic, minced
2 ml (1/2 tsp) dried oregano
45 ml (3 tbsp) red wine vinegar
30 ml (2 tbsp) grainy or Dijon mustard
2 ml (1/2 tsp) salt
1 ml (1/4 tsp) pepper
375 ml (1 1/2 cups) cooked black japonica rice
375 ml (1 1/2 cups) cooked long-grain brown rice
250 ml (1 cup) brown or green lentils
250 ml (1 cup) halved yellow or red cherry tomatoes
3 green onions, thinly sliced
250 ml (1 cup) crumbled feta cheese
750 ml (3 cups) baby spinach or arugula leaves
In a dry skillet, toast almonds over medium heat, stirring often, until golden and fragrant, about 3 minutes. Transfer almonds to a bowl and return skillet to stovetop over medium-high heat; add 15 ml (1 tbsp) of the oil.
Saute shrimp, garlic and oregano until shrimp are pink and cooked through, 3 to 5 minutes. Transfer to a separate bowl.
Meanwhile, in a large bowl, whisk remaining oil, vinegar, mustard, salt and pepper. Add black japonica rice and brown rice, lentils, tomatoes and green onions; stir well to coat.
Stir in shrimp mixture, feta and spinach; sprinkle with toasted almonds.
Makes 6 to 8 servings.
Nutrition information per 300-ml (1 1/4-cup) serving: 316 calories; 17 g fat (4 g saturated fat); 29 g carbohydrate; 4 g fibre; 15 g protein; 58 mg cholesterol; 505 mg sodium.
Source: USA Rice Federation, www.riceinfo.com.