Colorful Grilled Seafood Salad With Wild Rice Recipes

RAINBOW ASIAN RICE SALAD

Steps:

• Prepare the rice according to package directions in a rice cooker or on the stove. Note: 3/4 cup of dry brown rice will make about 2 1/4 cups cooked.
• Whisk together all of the ingredients for the dressing and set aside.
• When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
• Place all of the vegetables and the herbs in a large mixing bowl.
• Add the seasoned rice to the vegetables and toss well to combine.
• Add the shrimp and toss again to combine.
• Taste, and adjust seasonings with additional tamari or sriracha as desired

GRILLED SHRIMP AND WILD RICE SALAD

Steps:

• Cook rice as directed on package. In medium bowl, combine cooked rice, mushrooms, onions and carrot; mix well. Cover; refrigerate 1 hour or until cool.
• In small bowl, combine 1/4 cup oil, lime peel, lime juice, vinegar, honey and mustard; mix well. Pour lime mixture over rice mixture; toss gently to coat. Return to refrigerator.
• Heat gas or charcoal grill. In medium bowl, combine shrimp and 1 tablespoon oil; toss to coat. Let stand at room temperature for 10 minutes to marinate.
• When grill is heated, place shrimp in grill basket (grill "wok"). Place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 4 to 6 minutes or until shrimp turn pink, stirring occasionally.
• Divide lettuce evenly onto individual serving plates. Gently stir rice mixture; spoon evenly onto lettuce. Top each with shrimp.