Oriental Rice
This recipe came from my Mom’s best friend Marilyn; I have no idea where she got it. I love to prep this salad and the dressing earlier in the day and toss it together an hour or so before dinner. Marilyn adds ¾ tsp. curry powder, go ahead if you like!
Ingredients
Salad:
- ½ cup (90 gr) dry rice = 1.5 cup (215 grams) cooked, cooled converted long grain rice 72 CHO
- 3/4 cup (83 gr) finely chopped celery 1 CHO
- 2 TBSP (5 gr) finely chopped green onion 0 CHO
- 3/4 cup (85 gr) frozen peas 8 CHO
- 1- 113 gram can Wild Cocktail shrimp drained and rinsed 0 CHO
- 1/2 cup (60 gr) slivered almonds 6 CHO
Dressing:
- 2 TBSP vegetable or grapeseed oil 0 CHO
- 1-1/2 TBSP Soy Sauce Tamari-gluten free* 1.5 CHO
- ½ TBSP vinegar 0 CHO
- ¼ tsp. celery seed 0 CHO
- ¼ tsp. salt 0 CHO
TOTAL CHO 88.5 CHO
- TOTAL WEIGHT 608 GRAM
- 88.5 DIVIDED BY 631 GRAMS = .140 CHO/GRAM
- ¼ cup = 42 grams 5.88 CHO/1/4 CUP
Instructions
- *Gluten free soy (Tamari) is milder in flavor, than regular soy sauce. You can find some brands with the same CHO, otherwise adjust the total CHO for the recipe and calculate CHO/GRAM.
- Cook rice according to package directions in salted water and let cool completely. Store in a Ziplock bag, if making ahead.
- Mix dressing ingredients with a whisk and set aside.
- 15 minutes before mixing salad place frozen peas in a colander, run warm water over them and remove to paper towel.
- An hour before serving the salad; mix rice, celery, onion and peas with the dressing. Gently fold in shrimp and slivered almonds. Refrigerate until serving.
