Red Rice & Shrimp Salad

Happy 2013! It’s been a busy start to the year with visitors all last week, but we’re back into the swing of things now.

I’m starting off the new year with a simple dish featuring red rice, shrimp, and sundried tomatoes. This is a sort of strange combination, but it works. The recipe is from Tana Ramsay’s Kitchen Secrets cookbook, which I have out from my local library. To make it, you cook the rice according to package instructions. While this is happening, fry prawns with a finely chopped red chili and some olive oil. When they’re just about done, add finely sliced basil leaves, and then combine the shrimp mixture with the rice. Finally, add chopped spring onions, thinly sliced sundried tomatoes (4-5), some chopped flatleaf parsley, and a dressing composed of 3 tbsp olive oil, 1 tbsp wholegrain mustard, and the juice of one lemon. Season with a bit of salt & pepper, and voila.

Since red rice is difficult to find and a bit pricier than usual, I think it would also work well with brown rice.

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