Dilled Shrimp and Rice

Squeezing fresh lemon over the salad immediately before serving keeps the fresh citrus tang at the forefront instead of allowing it to be absorbed and muted by the rice.

  • prep time 25 min
  • total time 1 hr 25 min
  • ingredients 11
  • servings 4

Ingredients

1
cup uncooked regular long-grain white rice
1/4
cup white wine vinegar
1/4
cup oil
3
teaspoons dried dill weed
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
cup chopped green onions
1/4
cup sliced radishes
1/2
lb. shelled deveined cooked medium shrimp
1/2
lb. fresh snow pea pods, blanched*
Lemon
  • 1 Cook rice as directed on package.
  • 2 Meanwhile, in jar with tight-fitting lid, combine vinegar, oil, dill, salt and pepper; shake well. Pour 2 tablespoons of the dressing over hot rice; toss gently. Cover; refrigerate 1 hour or until chilled.
  • 3 In medium bowl, combine chilled rice, onions, radishes, shrimp and remaining dressing; toss to combine. On large serving platter or individual plates, arrange pea pods, spoke fashion, around outside edge of plate. Spoon rice mixture into center of pea pods.
  • 4 Just before serving, lightly squeeze fresh lemon juice over salad. If desired, garnish with fresh dill and green onions.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    380
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    400mg
    400%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    3g
    3%
      Sugars
    3g
    3%
    ),
    Protein
    17g
    17%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    50%;
    Calcium
    8%;
    Iron
    30%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Very Lean Meat; 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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