JAMBALAYA RICE SALAD
https://www.tasteofhome.com/recipes/jambalaya-rice-salad
This cold rice salad has a little hint of spice for that classic jambalaya kick. Shrimp, tomatoes, ham and peppers give it color and crunch. —Karen Rahn, Hixon, Tennessee
TOTAL TIME: Prep: 20 minutes.
Cook: 15 minutes + chilling
YIELD: 8 servings
Ingredients
1-1/3 cups uncooked long grain rice
2 tablespoons olive oil
2 cups cubed fully cooked ham
1/3 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/3 cup red wine vinegar
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 celery ribs, thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 pint cherry tomatoes, halved
2 green onions, sliced
Directions
Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next six ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar.
Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with onions.
Nutritional Facts: 1-1/4 cups: 309 calories, 7g fat (1g saturated fat), 150mg cholesterol, 709mg sodium, 32g carbohydrate (2g sugars, 2g fiber), 28g protein.
Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
from_the_kitchen-subscribe@yahoogroups.com
recipes_sharing-subscribe@yahoogroups.com
Posted by: "Jodi Thompson" <tigger63755@charter.net>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment