Tuesday, May 17, 2011

Wild Rice Salad with Shrimp, Feta Cheese, Kalamata Olives and Roasted Red Peppers

A bag of wild rice from the Minnesota based wild rice company, Christmas Point was one of many hostess gifts from our good friends George and Eric. Thank you George and Eric for introducing this fantastic tasting rice to us, Mr. Fabulous and I love it!

It has a distinct nutty flavor and a delightful chewy texture and turned out to be the perfect complement to this combination I whipped together last night for dinner.

Here's what to do ... after you've cooked the rice, keep at room temperature. Top rice with cooked jumbo shrimp, bite size pieces of roasted red peppers, pitted Kalamata olives and crumbled Valbresso cheese. Just before serving, drizzle salad with vinaigrette dressing. Garnish with parsley leaves.