Herbal Rice Salad With Shrimp And Pine Nuts

Directions

1. Fill a saucepan 2/3 full of water and bring it to a boil. Add in 1 Tbsp. of salt and the rice and cook the rice, uncovered, till tender, about 13 min. Drain the rice in a strainer and rinse it under running water to remove any starch which clings to the surface.
2. Chop the green onions, parsley and mixed herbs in a food processor till finely chopped. Add in 2 Tbsp. of extra virgin olive oil and process again.
3. Shake the rice dry and place it in a mixing bowl (this will make about 3 c. cooked rice). Season immediately with all but 1 Tbsp. of the herb mix and half the lemon juice and mix well.
4. Combine the shrimp and cherry tomatoes in a mixing bowl. Toss with a little salt, the remaining 1 Tbsp. of extra virgin olive oil and the remaining lemon juice. Add in the remaining herb mix.
5. Toast the pine nuts in a small, heavy skillet over medium heat till golden brown and fragrant, about 5 min.
6. Add in 2/3 of the shrimp and tomato mix and 2/3 of the pine nuts to the rice and fold gently. Season to taste with salt and more lemon juice if necessary. Spoon the rice mix into a rough mound on a chilled serving platter. Scatter the remaining tomato-shrimp mix and pine nuts over top.
7. This recipe yields 4 to 6 servings.