Recipe: Brown Rice and Shrimp Salad (using spiced tea to cook rice)

BROWN RICE AND SHRIMP SALAD

"Cooking grains in tea works particularly well with brown rice - especially fragrant, Asian types like basmati and jasmine. Strong, spiced tea tints the rice just slightly darker and adds pleasant, yet subtle under-notes. For the shrimp in this dish, I use small, precooked frozen varieties that are reasonably priced."

1 1/2 cups (6 ounces) frozen, cooked, shelled, small shrimp, thawed
1 lemon, divided use
1 orange, divided use
1/2 tsp. salt
1/8 tsp. pepper
4 tsp. canola oil
2 spice tea bags
2 1/2 cups hot water
3/4 cup uncooked brown basmati rice
1 apple, cored, cut in 1/2 inch pieces
2 whole scallions, chopped
1/2 cup golden raisins
1/2 cup chopped red onion
2 tbsp. roasted sliced almonds for garnish, if desired
Grate zest from lemon and orange.

In medium bowl, squeeze juice from 1/2 orange and 1/2 lemon. Add salt and pepper. Whisk to dissolve salt. Whisk in oil. Add shrimp. Refrigerate, covered, up to 1 hour.

In medium saucepan, steep tea in hot water 10 minutes. Squeeze out and discard teabags. Brewed tea will be strong.

Add uncooked rice to tea. Bring to boil over medium-high heat. Reduce heat to simmer. Cook, covered, about 30 minutes until rice is tender. Let sit, covered, 10 minutes. Uncover and cool to room temperature. There should be about 3 cups cooked rice.

In medium bowl, combine rice, apple, scallion, raisins, onion, lemon and orange zest. Mix with fork. Add shrimp with marinade. Mix gently. Garnish with almonds, if desired. Serve immediately. Makes 6 servings

Per serving: 201 calories, 4 g (1 g saturated) fat, 33 g carbohydrate, 9 g protein, 283 mg
sodium and 3 g dietary fiber

Source: Dana Jacobi, the American Institute for Cancer Research