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Ingredientes
- Salt as needed
- 1 c. rice
- 3 x green onions cut 3" lengths
- 1 bn parsley stems removed
- 1/4 c. minced mixed green herbs (such as basil, tarragon, mint and chives)
- 3 Tbsp. extra virgin olive oil divided Juice of 1 lemon divided
- 3/4 lb cooked medium shrimp cut bite-sized
- 1/2 lb cherry tomatoes quartered
- 1/2 c. pine nuts
Direcciones
- Fill a saucepan 2/3 full of water and bring it to a boil. Add in 1 Tbsp. of salt and the rice and cook the rice, uncovered, till tender, about 13 min. Drain the rice in a strainer and rinse it under running water to remove any starch which clings to the surface.
- Chop the green onions, parsley and mixed herbs in a food processor till finely chopped. Add in 2 Tbsp. of extra virgin olive oil and process again.
- Shake the rice dry and place it in a mixing bowl (this will make about 3 c. cooked rice). Season immediately with all but 1 Tbsp. of the herb mix and half the lemon juice and mix well.
- Combine the shrimp and cherry tomatoes in a mixing bowl. Toss with a little salt, the remaining 1 Tbsp. of extra virgin olive oil and the remaining lemon juice. Add in the remaining herb mix.
- Toast the pine nuts in a small, heavy skillet over medium heat till golden brown and fragrant, about 5 min.
- Add in 2/3 of the shrimp and tomato mix and 2/3 of the pine nuts to the rice and fold gently. Season to taste with salt and more lemon juice if necessary. Spoon the rice mix into a rough mound on a chilled serving platter. Scatter the remaining tomato-shrimp mix and pine nuts over top.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 367 | |
| Calories from Fat 188 | 51% |
| Total Fat 21.61g | 27% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 143mg | 6% |
| Potassium 296mg | 8% |
| Total Carbs 28.18g | 8% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.43g | 1% |
| Protein 15.41g | 25% |
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