Mediterranean Rice Salad

1 ratings
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Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 large garlic clove, minced
  • 2 green onions, sliced
  • 2 cups water
  • 1 cup long-grain rice
  • 1 teaspoon salt
  • 1 medium cucumber, diced
  • 1/2 cup crumbled feta cheese

Spicy Vinaigrette

  • 1/4 cup olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1 teaspoon salt

Preparation

Heat 1 tablespoon of the vegetable oil in a 3-quart saucepan over medium-high heat; add half of the shrimp and cook until well browned and tender. With a slotted spoon, remove to a large bowl. Repeat with remaining shrimp and oil.

In drippings remaining in saucepan, cook garlic and green onion over medium heat about 2 minutes, stirring frequently. Add water, rice, and salt and bring to a boil. Reduce heat to low; cover and simmer 20 minutes or until rice is tender.

Meanwhile, add cucumber and cheese to shrimp in bowl. Combine all vinaigrette ingredients and mix well; pour over shrimp mixture. Add rice and toss well.

Makes 6 servings.

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