Red White And Green Salad Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 2 tablespoons olive or vegetable oil
 1 medium-size yellow onion, finely chopped
 2 cups long-grain white rice
 3 cups Basic Chicken Stock or canned chicken broth
 1/2 teaspoon each salt and black pepper
 1 pound large shrimp, shelled and deveined, or sea scallops, halved
 Roasted red peppers1 To taste, drained
 4 scallions, including tops, finely chopped
 Frozen green peas package1 , drained
 Lemon juice3 Tablespoon (For the dressing:)
 2 tablespoons balsamic or red wine vinegar
 Dijon Mustard1 Teaspoon (For the dressing:)
 1/4 cup olive or vegetable oil
 1/4 cup snipped fresh dill or 1/2 teaspoon dill weed

Directions

Heat the oil for 1 minute in a medium-size saucepan over moderate heat.
Add the onion and saute for 1 to 2 minutes or until slightly softened.
Stir in the rice, then add the stock, salt, and black pepper.
Bring to a boil, then adjust the heat so that the mixture bubbles gently.
Cover and simmer for 10 minutes.
Place the shrimp on top of the rice, cover, and simmer for 10 minutes.
Stir in the roasted red peppers, scallions, and peas, cover, and cook for 2 minutes.
Remove from the heat and let stand, covered, for 5 minutes.
For the dressing: In a small bowl, whisk the lemon juice with the vinegar and mustard until smooth.
Add the oil in a fine stream, whisking vigorously, then stir in the dill.
Transfer the shrimp mixture to a large bowl, pour the dressing over all, and toss well.
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