Jasmine rice makes salad memorable
JOHN Supebedia was a bit unclear about what exactly he was eating, but he was quite sure that he liked the salad he was served at a birthday party at the Waimea Valley Audubon Center.
"They served this one dish that was some kind of rice salad. I thought it might be risotto, but it wasn't sticky. Maybe orzo but it didn't taste like a pasta. This rice was a little more hearty than white rice. I really enjoyed this salad and so did the other guests that ate it."
It was brown jasmine rice, used in a salad of Mediterranean-style ingredients. Brigitte Moss, who developed the dish for Waimea Falls Grill, says the rice is not as heavy as typical brown rice.
If you can't find the rice at your neighborhood supermarket, try an Asian specialty store or a health-food store.
The brown variety, like white jasmine rice, originated in Thailand and is very aromatic. Like regular brown rice, it has more fiber and takes longer to cook than its paler counterpart.
Moss says the salad is highly adaptable to whatever ingredients you have on hand. "It's one of those salads I use to clean out my refrigerator," she said.
It's on the catering menu at the park, especially popular on vegetarian menus, minus the shrimp that's part of the basic recipe below.
Jasmine Rice Salad
3 cups jasmine brown rice
1-1/2 pounds large shrimp, cooked, peeled and halved
1 cup chopped black olives
1/2 cup chopped sun-dried tomatoes
1/2 cup toasted pine nuts
2 tablespoons capers, drained
1/2 pound feta cheese
Chopped green onions, for garnish
Minced fresh basil and mint, for garnish
» Parsley Vinaigrette:
Juice of 1/2 of a lemon
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
2/3 cup olive oil
Salt and pepper, to taste
To make dressing: Whisk together lemon juice, vinegar, mustard and garlic. Add oil slowly and whisk to incorporate. Add salt and pepper. Taste and adjust seasonings.
Cook rice according to package directions; cool to room temperature.
Toss rice with vinaigrette. Add shrimp, olives, sun-dried tomatoes, pine nuts, capers and cheese. Garnish with green onions, basil and mint. Serve at room temperature. Serves 8.
Approximate nutrient analysis per serving (not including salt to taste): 650 calories, 33 g total fat, 8 g saturated fat, 155 mg cholesterol, 790 mg sodium, 61 g carbohydrate, 4 g fiber, 4 g sugar, 29 g protein.*
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