Wild Rice, Mushroom and Lobster Salad
Submitted by: byblowry
Lobster meat, fresh vegetables, and wild rice make up this refreshing, flavorful seafood salad that will be perfect for lunch.
Ingredients
- 4 C water
- 1 C wild rice
- 1 tsp cider vinegar
- 1 tsp granulated sugar
- 1 tsp minced garlic
- 1 tbsp finely sliced chives
- 2 tbsp chopped parsley
- 2 tbsp sherry
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1/2 lb. lobster meat, fresh or frozen, sliced into bite size pieces
- 3 medium mushrooms sliced
- 1 tomato, seeded and diced
- 1 red bell pepper, cored, seeded, and match-stick-sliced
- 3 green onions, sliced thin diagonally
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Method
In large saucepan, place water and rice and bring to a boil over high heat. Reduce to low, cover and simmer for 30 to 45 minutes until water is absorbed, kernels are cracked and rice is tender. If all the water has not been absorbed, drain rice well. Fluff with fork and set aside to cool in pan. I n small bowl, whisk together vinegar and sugar until sugar dissolves completely. Add garlic, chives, parsley and sherry and stir until blended. Gradually pour in the olive oil, whisking constantly until thoroughly blended. Adjust seasoning with salt and freshly ground black pepper. Stir lobster meat, mushrooms, tomato, red bell pepper and green onions into cooked rice until ingredients are thoroughly mixed. Pour dressing evenly over rice, meat, and vegetable mixture; toss well to distribute the dressing evenly. Cover and refrigerate at least 1 hour before serving.
Notes: Per Serving: 319 calories; 21 grams protein; 9 grams fat (% calories from fat 24); 41 grams carbohydrates; 46 milligrams cholesterol, 126, milligrams sodium; 4 grams fiber.
Number of Servings: 4
Submitted by: byblowry ( See all of byblowry Recipes )
