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BANGKOK RICE AND SHRIMP SALAD

“Rice to the Rescue!” Recipe Contest Winner - Kimberly Stipe
Yield: Makes 6 servings.
 
 
Ingredients
• 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


Directions
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.


Nutrition Facts
Calories 300   
Total Fat 11g 17%
Saturated Fat  23%
Polyunsaturated Fat  10%
Monounsaturated Fat  16%
Cholesterol 148mg 49%
Sodium 353mg 15%
Potassium  8%
Total Carbohydrate 28g 9%
Dietary Fiber 1g 4%
Protein 21g  
 
USA Rice Federation (www.usarice.com)