Home Cooks > Recipes > Springtime Rice Salad
(Yield: 4 servings) 1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup vegetable oil
2 tablespoons minced red onion
3 tablespoons Kikkoman Less Sodium Soy Sauce
3 tablespoons lime juice
1/4 teaspoon grated fresh ginger root
2 slices fresh ginger root, each about 1/4-inch thick
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound medium-size shrimp, peeled and deveined
3 cups cooked long grain white rice
- Combine cilantro, basil, oil, onion, less sodium soy sauce, lime juice and grated ginger in large bowl.
- Bring 1/2 cup water and sliced ginger to boil in large skillet. Stir in asparagus; cover and simmer 2 to 3 minutes, or until asparagus is tender, yet crisp. Remove asparagus with slotted spoon. Stir into soy sauce mixture.
- Return ginger and water mixture to boil. Add shrimp; cook, stirring, 2 minutes, or until pink. Drain shrimp and cool slightly; discard ginger.
- Combine shrimp and rice with asparagus mixture, tossing together to coat evenly. Cover and refrigerate 1 hour to allow flavors to blend.