Two-Tone Rice Salad with Shrimp and Feta

1/2 cup (125 mL) sliced almonds
1/4 cup (50 mL) extra-virgin olive oil
1 lb (500 g) thawed large shrimp, peeled and deveined
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
3 tbsp (45 mL) red wine vinegar
2 tbsp (25 mL) grainy or Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 1/2 cups (375 mL) cooked U.S. black japonica rice
1 1/2 cups (375 mL) cooked U.S. long-grain brown rice
1 cup (250 mL) cooked brown or green lentils
1 cup (250 mL) halved yellow or red cherry tomatoes
3 green onions, thinly sliced
1 cup (250 mL) crumbled feta cheese
3 cups (750 mL) baby spinach or arugula leaves

In dry skillet, toast almonds over medium heat, stirring often, until golden and fragrant, about 3 minutes. Transfer almonds to bowl and return skillet to stovetop over medium-high heat; add 1 tbsp (15 mL) of the oil. Sauté shrimp, garlic and oregano until shrimp are pink and cooked through, 3 to 5 minutes. Transfer to bowl.

Meanwhile, in large bowl, whisk remaining oil, vinegar, mustard, salt and pepper. Add Black Japonica rice and brown rice, lentils, tomatoes and green onions; stirring well to coat.

Stir in shrimp mixture, feta and spinach; sprinkle with almonds.

Makes 6 to 8 servings.

PER SERVING (1 1/4 cups [300 mL]): 316 calories, 17 g fat, 4 g saturated fat, 58 mg cholesterol, 505 mg sodium,
29 g carbohydrates, 4 g fibre, 15 g protein. % RDI: 15% calcium, 20% iron, 15% vitamin A, 9% vitamin C.

Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit

More creative ways to use rice:

Brown Rice Cuban Burgers
Rice and Salmon Packets
Fiesta Rice Salad
Asparagus and Mushroom Risotto
Turkey and Rice Stuffed Sweet Pepper

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