ARBORIO RICE SALAD WITH SHRIMP       back to home

serves 8

This is  satisfying and easy to prepare hot weather food. I make many versions of this- using what is in season (or in the fridge)  I like the texture of the arborio vs plain long grain rice.

2 cups arborio rice

1 cup ripe cherry tomatoes(chopped tomatoes )halved or quartered

4 scallions- light green and white sliced thin

1/2 cup pine nuts

1 cup kalamata olives

1 T fine minced parsley

zest of one lemon ( or more if you like)

1/2 cup (or to taste) lemon dressing

3 dozen medium sized peeled, de-veined, cooked, chilled shrimp

Bring a large pot of water to boil- to which there has been added enough salt to be able to taste it- but not “salty”  While the water is coming to a boil, rinse the rice in a sieve under cold water- for a minute or so.

When the water boils add the rice and stir it around. Cook until the rice is tender- but still somewhat firm. Give it a stir from time to time.It should be a little chewy- not mushy. It usually only takes 10-15 minutes.

When done, drain the rice and pour it into a large, wide rimmed serving bowl- spread out the kernels of rice. Pour half the vinaigrette over and toss to coat. Place in the fridge.

Meanwhile prep the other ingredients. In a skillet- on medium high- spread the pine nuts out in a single layer and keep stirring around till they take on some color- you want them to be  a golden brown. It’s easy to burn them so adjust your heat if you need to. Transfer the nuts to a plate to cool.

When the rice has cooled somewhat- add the remaining items - with the exception of the pine nuts and dressing.Toss well. Refrigerate for as little as an hour or for up to a day in advance,

Remove from the fridge about 1/2 hour before serving and toss with the remaining dressing and pine nuts right before serving.