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“Rice to the Rescue!” Recipe Contest Winner - Kimberly Stipe
Yield: Makes 6 servings.
• 1/2 cup canned coconut milk
• 1/4 cup rice vinegar
• 1 tablespoon oil
• 1/2 teaspoon salt
• 3 tablespoons chopped basil, plus additional basil leaves for garnish
• 3 cups cooked U.S. jasmine or medium grain rice
• 1 pound frozen cooked shrimp, peeled, deveined, thawed
• 1/2 cup chopped salted peanuts
Whisk milk, vinegar and oil together in a small bowl.
Add salt and basil; set aside.
Stir rice, shrimp and coconut milk mixture in medium bowl until blended.
Spoon into serving bowl; sprinkle with peanuts and basil to garnish.
Tip: If available, Thai basil is especially good in this salad.
Total Fat 11g 17%
Saturated Fat 23%
Polyunsaturated Fat 10%
Monounsaturated Fat 16%
Cholesterol 148mg 49%
Sodium 353mg 15%
Total Carbohydrate 28g 9%
Dietary Fiber 1g 4%
USA Rice Federation (www.usarice.com)
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