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Rice salad with shrimp and arugula

As posted on the Los Angeles Times

Total time: 45 minutes
Servings: 6 to 8

  • 2 cups medium-grain rice, such as ArborioSalt
  • 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 arolling boil. Stir in the rice and return the water to a boil;reduce the heat to maintain a rapid simmer. Cook until the riceis tender, 15 minutes. Drain the rice in a strainer and rinsequickly in cool running water. Line a large mixing bowl with atea towel and empty the rice into it. Fold the tea towel over thetop 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 lightlywith a fork to avoid crushing the tender rice grains. (The ricecan be prepared to this point a day ahead and refrigerated in atightly covered container. Bring to room temperature beforeproceeding.)

3. When almost ready to serve, combine the shrimp, redonion and tomato in a medium bowl and season with red winevinegar and one-fourth teaspoon salt, or to taste.

4. Add the shrimp mixture to the rice along with thearugula and pine nuts. Stir to combine well, taste and add moresalt or lemon juice if necessary. (The recipe can be prepared tothis point up to 30 minutes in advance.)

5. Transfer to a serving bowl and serve at roomtemperature.

Each of 8 servings: 300calories; 10 grams protein; 45grams carbohydrates; 1 gram fiber; 8 grams fat; 1 gram saturatedfat; 55 mg. cholesterol; 139 mg. sodium.

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“Rice salad with shrimp and arugula”