After I posted the Orange Balsamic Wild Rice Salad recipe– I hinted at the need for my Mom to send me more wild rice. She did (Thanks Mom!) Then we took a trip to visit Marty and Jenny down in Kirksville to root on the Bulldogs (see photos of the game below); Jenny’s folks had read the blog and also sent wild rice for us there! (Thanks Bartz’s!) So my cupboard is loaded up with magnificent Minnesota Wild Rice ….let the cooking begin!
Side note- we were also sent home from Kirksville with fresh (frozen) Salmon as well – look for those recipes soon! There is something about our family and sharing food, I absolutely love it! I’m open for some wild game….venison…elk….anyone??
Okay, this recipe worked in two ways, first it was served warm topped with garlic sauteed shrimp. Turns out we ate all the shrimp before I snapped a photo, oops. Then second, I added a chopped apple and had it cold for lunch. It’s super versatile to be either a main dish or a side salad just by changing one ingredient. Amazing, right? The other fun ingredient here is the edamame- a great soybean that is super high in protein, fiber and calcium.
And now for my disclaimer- once again I just wildly poured, mixed, tasted- basically I wrote down the ingredients but not the amounts. So this is from memory, I’m sure it will get you close, but feel free to adjust each ingredient for your taste. Make wild rice and be Fat and Happy!
Shrimp, Edamame and Wild Rice Salad
Make wild rice- basic cooking calls for roughly 3 cups of water to 1 cup rice, simmer covered about 45 – 50 minutes
Cook 1 cup Edamame – shelled edamame are found in the freezer section, these are simply boiled for a few minutes. Follow the package instructions. (you could substitute peas).
Whisk together, set aside
1/4 cup Sriracha sauce
1 tbls Ground ginger
1/8 cup Pomegranate balsamic (or regular balsamic)
1-2 tbls fresh squeezed lemon juice
2 tbls Soy sauce
1/4 cup Walnut or Olive oil
Salt and pepper to taste
Putting the Shrimp Wild Rice Salad together:
Ready two plates, lay a small bed of chopped romaine lettuce on each plate.
Have shrimp peeled, deveined and ready, I had 4 per person but depending on the size, you may want more.
When the rice is ready, sautee shrimp with 2 minced cloves of garlic and olive oil over medium heat. Shrimp cook extremely quick so this should only take a minute or two per side.
Quickly pour half of the dressing in the pan with the shrimp,add the edamame and toss. Now add the shrimp to the hot wild rice and toss. Scoop the wild rice on the bed of lettuce (the heat from the rice will slightly wilt the lettuce) and serve with a lemon wedge.
Apple and left over Wild Rice Salad
Take one red delicious apple, dice and toss with fresh lemon. Mix with the left over wild rice and serve on a bed of lettuce or with a pita. (This salad will stay for days in the fridge).
Find more great recipes on Monique’s Blog at http://fatandhappyblog.blogspot.com/