Cold Long Grain Rice salad with shrimp and basil hummus

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INGREDIENTS

1 cup of needle rice (already cooked)
1 avocado
8 cherry tomatoes
1 cup arugula
4 radishes
3 mini cucumbers

Shrimp:
2 garlic cloves
1 chilli (seedless)
1 tablespoon of butter
10 cooked shrimp
Salt to taste

Basil hummus:
120g chickpeas
1/2 cup basil leaves
1 clove of garlic
Juice of 1/2 small lemon
1 tablespoon of olive oil
Salt to taste

PREPARATION

  1. Start by preparing the hummus. In a food processor, combine the chickpeas (cooked and drained), basil, garlic, lemon, olive oil and salt. Grind until you get a uniform paste. Reserve.
  2. Then, place the butter and shrimp in a frying pan. Shortly afterwards add the chopped garlic, chopped chilli and salt. Let it cook for about 4 minutes, stirring occasionally. Reserve.
  3. Cut the cherry tomatoes in half and the radishes and cucumbers into slices.
  4. In a bowl, place the arugula and needle rice. Add the tomatoes, radishes and cucumber.
    Add hummus, shrimp and avocado to the salad.
  • Servings: 2 doses
  • Average preparation time: 15 minutes
  • Average cost per serving: 4€

Contacts

Address: Rua da Moura, 43, Adães
3720-581 Oliveira de Azeméis
Portugal

GPS: 40.810010, -8.504746

Phone.: +351 256 690 010 /256 690 011

Email: info@novarroz.pt

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