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Wednesday, February 15, 2017

Black rice and Seafood salad

Salads are becoming a regular feature during lunch these days. I am absolutely smitten with 'one bowl' meals and what better than a gorgeous salad to fill up one of these. But with my husband and kid preferring some 'real khana' and my schedule more packed than usual, i have to throw together whatever I can lay my hands. As a result, sometimes the salad turns out to be just plain 'meh' and at other times it is just 'wow'.

Black rice is one of my usual suspects as it is packed with nutrients and delicious to boost. However I have to say that it is an acquired taste. While the nuttiness works really well for desserts, one takes a little time to get used to the savory dishes. Another ingredient that works really well with black rice is seafood. Think shrimps, octopus or even squid. However since I only had shrimps in stock, I made the salad using shrimps and a really amazing gourmet sauce. It turned out really well and hence it is eligible to make it to the blog. 

Read on for the recipe -

















Preparation Time - 15 mins ( I had cooked black rice in stock else add another 15 mins of cooking time )

Ingredients -

  • 1 1/2 cup cooked black rice ( firm to touch )
  • 1/2 cup shrimps
  • 1 red onion (finely sliced)
  • 1 1/2 tsp ginger juliennes
  • 1 tsp lime juice
  • 1 tsp olive oil
  • sea salt
  • 2 tsp Sprig Mango Jalapeno Gourmet sauce (or as required)

Preparation - Toss shrimp with a bit of olive oil on a hot skillet till it turns pink.

Prepare a dressing with the thinly sliced red onions, SPRIG Mango Jalapeno gourmet sauce, ginger juliennes, lime juice and a dash of olive oil.

Take the cooked rice and the shrimps in a medium sized mixing bowl. Add the dressing and season with sea salt . Toss everything together.

Serve at room temperature.






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