Ingredients
- scant 1 cup mixed long-grain and wild rice
- salt and pepper
- 12 oz/350 g cooked shelled shrimp
- 1 mango, peeled, seeded, and diced
- 4 scallions, sliced
- ¼ cup slivered almonds
- 1 tbsp finely chopped fresh mint
For the Dressing
- 1 tbsp extra-virgin olive oil
- 2 tsp lime juice
- 1 garlic clove, crushed
- 1 tsp honey
- salt and pepper
How to Make It
- Cook the rice in a large pan of lightly salted boiling water for 35 minutes, or until tender. Drain and transfer to a large bowl, then add the shrimp.
- To make the dressing, mix all the ingredients together in a large measuring cup, seasoning to taste with the salt and pepper, and whisk well until thoroughly blended. Pour the dressing over the rice and shrimp mixture and let cool.
- Add the mango, scallions, almonds, and mint to the salad and season to taste with pepper. Stir thoroughly, transfer to a large serving dish and serve.
