As I mentioned when I posted the recipe for the Cherry, Chocolate and Pistachio Muffins I also made a savory dish with cherries. I love fruit in rice salads and by now you know I make them quite often. We had gone shopping this past week and had bought a bag of pistachios so I was all about using them before they went rancid. I love them with cherries so I paired them in this refreshing rice salad which I put on the very first spinach of the season. To make it a full dinner salad I added some warmed langostinos and we were very satisfied with our meal.
Cherry Pistachio Rice Salad with Langostinos
Serves 2
2 cups cooked Jasmine rice
1 cup cherries, pitted and cut into half
1/2 cup pistachio nuts, 1 TBS reserved
6 oz langostinos or shrimp
1 TBS fresh lemon juice
2 tsp roasted almond oil
1 TBS Pineapple white balsamic vinegar or equal parts pineapple juice and rice vinegar
salt and pepper
fresh spinach trimmed and washed
Thaw and rinse the langostinos. Heat a saute pan over medium and add 1 tsp. of the roasted almond oil. Add the langostinos and some salt and pepper and just until they are warmed through. Add the lemon juice and stir. Remove from heat and set aside.
Warm the rice. Add the cherries and the pistachio nuts.
Gently toss the ingredients until they are mixed and the rice is evenly colored with the cherries’ juices. Taste the mixture and season with salt and pepper. Roughly chop the remaining pistachio nuts.
Mix the remaining teaspoon of almond oil with the pineapple balsamic and some salt and pepper. Whisk until it’s emulsified.
To plate, place some spinach and top with half of the rice mixture. Then place the langostinos around the rice. Drizzle on half of the vinaigrette. Sprinkle with half of the chopped pistachio nuts.
You can also use this as a first course and it will serve four. Just reduce the servings. It is a really lovely dinner for the warmer days of summer and the flavors all came together in a most delightful way.
More Rice Salads:
Sushi Salad
Rice Salad with Tangerine Balsamic Vinaigrette
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Cherry Pistachio Rice Salad with Langostinos – Recipe
Ingredients
- 2 cups cooked Jasmine rice
- 1 cup cherries, pitted and cut into half
- 1/2 cup pistachio nuts, 1 TBS reserved
- 6 oz langostinos or shrimp
- 1 TBS fresh lemon juice
- 2 tsp roasted almond oil
- 1 TBS Pineapple white balsamic vinegar or equal parts pineapple juice and rice vinegar
- salt and pepper
- fresh spinach trimmed and washed
Instructions
- Thaw and rinse the langostinos. Heat a saute pan over medium and add 1 tsp. of the roasted almond oil. Add the langostinos and some salt and pepper and just until they are warmed through. Add the lemon juice and stir. Remove from heat and set aside.
- Warm the rice. Add the cherries and the pistachio nuts.
- Gently toss the ingredients until they are mixed and the rice is evenly colored with the cherries’ juices. Taste the mixture and season with salt and pepper. Roughly chop the remaining pistachio nuts.
- Mix the remaining teaspoon of almond oil with the pineapple balsamic and some salt and pepper. Whisk until it’s emulsified.
- To plate, place some spinach and top with half of the rice mixture. Then place the langostinos around the rice. Drizzle on half of the vinaigrette. Sprinkle with half of the chopped pistachio nuts.
