Dilled Shrimp and Rice
Recipe submitted by: Patricia A. Droz
- 1 cup Carolina Rice
- 1/4 cup white wine vinegar (I use tarragon vinegar)
- 1/4 cup oil
- 2 tsp. dried dill weed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped green onions
- 1/4 cup sliced radishes
- 1/2 lb. medium-sized, cooked shrimp
- 1/2 lb. blanched pea pods
Cook rice. In jar with tight lid, combine vinegar, oil, dill weed and salt and pepper. Shake well. Pour 2 tbsp. of dressing over hot rice and toss gently. Cover and refrigerate 1 hour or until chilled.
In medium bowl, combine rice and remaining ingredients (except pea pods). Add remainder of dressing and stir lightly. Add pea pods.
Optional:
Squeeze lemon juice over salad before serving.
Note:
Peppers can also be chopped and added. I used 1/3 cup of yellow ones, although any can be used.