Add the rice to a large pot of boiling, salted water and cook until just tender, about 15 minutes, and drain well in a sieve. Run cold water through the rice to cool it slightly, and drain again. Meanwhile, whisk the oil, vinegar, and mustard together until well-blended and opaque. Season with salt and pepper. Stir into the slightly warm rice. Finely grate the zest off the orange directly over the rice, so as not to lose any aromatic oil, and stir in. Using a finely serrated knife, lop the top and bottom off the orange and cut off all the white pith, exposing the flesh. Working over the bowl of rice, hold the orange in one hand and cut between the membranes to release the segments, which will drop free. Add the peas, olives, bell pepper, pine nuts, shrimp parsley and tarragon to the rice mixture, and stir gently to combine. Leave in a cool place (but not the refrigerator, as chilling rice makes it go hard) for 30 minutes for the flavors to develop. Taste for seasoning, and adjust as needed. You might need more salt, pepper and vinegar. Transfer to a serving bowl.
Cook’s tip: Fill Belgian endive leaves with this recipe to make a delicious party appetizer!
(This recipe originally appeared in #2/2012)
Recipe by Jacqueline Mallorca. The author of more than a dozen cookbooks, Jackie Mallorca’s most recent titles include The Wheat-Free Cook and Gluten-Free Italian. For more information, tips and recipes, go to GlutenFreeExpert.com.
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