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Asian Brown Rice Salad with Grilled Shrimp

Contributed By: ruth, IL | See all of ruth's recipes
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Active Time:  15 Minutes
Total Time:  35 Minutes
My neightbor wanted a different salad that could be make ahead for a party and this is what we came up with. It tastes best served at room temperature or with the shrimp still warm from the grill You could also use grilled chicken.
Asian Brown Rice Salad
Rice:                                                                                                               2 1/4 cups water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
1 can sliced or diced water chestnuts
1 can baby corn
2 cups sugar snap peas, peapods or green beans, sliced into bite size pieces
2 cups sliced bell peppers- green, red, or yellow or a combination, cut into thin strips
1 pound shrimp
2 tablespoons Kikkoman or San-J soy sauce
2 teaspoons water
1 green onion, chopped
1/2 teaspoon dark toasted sesame oil
1 garlic clove, peeled and chopped
1/4 teaspoon fresh pepper
3/4 cup peanut oil
(get toasted peanut oil if you like a stronger flavor)
7 teaspoons rice wine vinegar
Place rice, water and salt in a 3 quart sauce pan Bring to a boil, cover, and reduce heat to a simmer. Simmer until the water is absorbed and the rice is tender.

Add the snap peas, peapods or green beans to this pot, cover, and let the veggie steam while the rice cools

Place all dressingingredients in container of a blender and process for about 15 seconds.

Place the rice and green veggies in a large bowl. Add the water chestnuts, baby corn and bell pepper

Add about ½ of the dressing and toss to combine

Taste and add more dressing if necessary.

Toss about ¼ cup of the dressing to shrimp,and marinate for 15-20 minutes. Grill or broil until just cooked through

Place shrimp on top of rice salad and pass extra dressing on the side

Date Added: 06/15/2009
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