rice

ANCHOR DISH: Lemon juice, red onion and tomato add summery flavors to a salad with shrimp finished with arugula and pine nuts. (Mel Melcon / Los Angeles Times / April 16, 2014)



Rice salad with shrimp and arugula



Total time: 45 minutes

Servings: 6 to 8

2 cups medium-grain rice, such as Arborio

Salt

3 tablespoons good-quality olive oil

3 tablespoons fresh lemon juice, divided

1/2 pound cooked small shrimp (about 1 1/2 cups)

1/4 cup minced red onion

1 cup diced tomato

1 tablespoon red wine vinegar

1 1/2 cups torn arugula, loosely packed

3 tablespoons toasted pine nuts

1. Bring a large pot of liberally salted water to a

rolling boil. Stir in the rice and return the water to a boil;

reduce the heat to maintain a rapid simmer. Cook until the rice

is tender, 15 minutes. Drain the rice in a strainer and rinse

quickly in cool running water. Line a large mixing bowl with a