It makes me ashamed to think of how many packs of rice I found in my cabinet when I moved out of our old house. I could have fed a village. Heck, make that a city!
I have been looking for ways to use the rice and I found this recipe in one of my favourite cook books, "The book of Yogurt" by Sonia Uvezian.
Actually, I think one of the members here recommended it - either here or back at Gails Swap - but it really is a wonderful book! (I'm sorry I don't remember who recommended it.)
This serves four:
2 tablespoons olive oil
8 ounces mushrooms, sliced
2 tablespoons freshly squeezed and strained lemon juice, or to taste
2 cups cold cooked wild rice OR long grained white rice OR 1 cup each of wild rice and white rice (I used the latter)
2 hard cooked eggs, coarsely chopped
3 scallions, finely chopped, including 2 inches of the green tops
3/4 cup Yogurt Mayonnaise*
1 large garlic
3/4 teaspoon Dijon style mustard
Salt and freshly ground black pepper to taste
Romaine or leaf lettuce leaves
8 ounces cooked shrimp, shelled and deveined (I'm allergic to shrimp so I used leftover chicken breasts from dinner the night before)
8 cherry tomatoes
1 tablespoon finely chopped parsley
In a heavy skillet, heat the olive oil over moderate heat. Add the mushrooms and lemon juice and saute until the mushrooms are lightly browned, stirring frequently.
Remove from the heat and cool.
In a mixing bowl combine the rice, mushrooms, eggs and scallions. Mix together the yogurt mayonnaise, garlic, mustard, salt and pepper and pour over the salad.
Toss gently but thoroughly.
Taste and adjust seasoning.
Transfer to serving dish lined with lettuce leaves. Garnish with the shrimp and cherry tomatoes. Sprinkle with parsley and serve.
NOTE: Cooked sliced ham, crab or lobster tails may be substituted for the shrimp.
* Yogurt Mayonnaise
1/2 cup unflavored yogurt
172 cup mayonnaise
1 tablespoon freshly squeezed lemon juice or to taste
Salt to taste
Combine all the ingredients in a small bowl. Blend thoroughly. Taste and adjust the seasoning. Cover and chill.
I have been looking for ways to use the rice and I found this recipe in one of my favourite cook books, "The book of Yogurt" by Sonia Uvezian.
Actually, I think one of the members here recommended it - either here or back at Gails Swap - but it really is a wonderful book! (I'm sorry I don't remember who recommended it.)
This serves four:
2 tablespoons olive oil
8 ounces mushrooms, sliced
2 tablespoons freshly squeezed and strained lemon juice, or to taste
2 cups cold cooked wild rice OR long grained white rice OR 1 cup each of wild rice and white rice (I used the latter)
2 hard cooked eggs, coarsely chopped
3 scallions, finely chopped, including 2 inches of the green tops
3/4 cup Yogurt Mayonnaise*
1 large garlic
3/4 teaspoon Dijon style mustard
Salt and freshly ground black pepper to taste
Romaine or leaf lettuce leaves
8 ounces cooked shrimp, shelled and deveined (I'm allergic to shrimp so I used leftover chicken breasts from dinner the night before)
8 cherry tomatoes
1 tablespoon finely chopped parsley
In a heavy skillet, heat the olive oil over moderate heat. Add the mushrooms and lemon juice and saute until the mushrooms are lightly browned, stirring frequently.
Remove from the heat and cool.
In a mixing bowl combine the rice, mushrooms, eggs and scallions. Mix together the yogurt mayonnaise, garlic, mustard, salt and pepper and pour over the salad.
Toss gently but thoroughly.
Taste and adjust seasoning.
Transfer to serving dish lined with lettuce leaves. Garnish with the shrimp and cherry tomatoes. Sprinkle with parsley and serve.
NOTE: Cooked sliced ham, crab or lobster tails may be substituted for the shrimp.
* Yogurt Mayonnaise
1/2 cup unflavored yogurt
172 cup mayonnaise
1 tablespoon freshly squeezed lemon juice or to taste
Salt to taste
Combine all the ingredients in a small bowl. Blend thoroughly. Taste and adjust the seasoning. Cover and chill.