Rice Salad with Citrus, Baby Spinach, and Shrimp

The rice salad with citrus, baby spinach, and shrimp is a fresh and tasty recipe, perfect for a summer meal or a colorful buffet.

Ingredients

• 200 g of basmati or parboiled rice
• 200 g of cleaned shrimp
• 1 orange
• 1 grapefruit
• 1 lemon
• 100 g of fresh baby spinach
• Salt and pepper to taste
• Extra virgin olive oil
• A bunch of chives (optional)

Preparation

1. Cook the rice in plenty of salted water according to the package directions. Once cooked, drain it and cool it under cold water to stop the cooking process. Then allow it to cool completely.
2. In the meantime, cook the shrimp. You can boil them in salted water for a few minutes (until they turn pink) or sauté them in a pan with a little oil. Peel and slice the citrus fruits into fillets, taking care to remove the white membrane that can be bitter.
3. In a large bowl, mix the now cool rice with the citrus fillets.
4. Add the roughly chopped baby spinach and the shrimp. Season everything with extra virgin olive oil, salt, pepper, and lemon juice.
5. If you wish, add chopped chives to give an extra touch of flavor and color.
6. Let the rice salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to blend well.

Curiosity

The combination of rice and citrus fruits is a fusion of flavors that draws inspiration from Mediterranean and Asian cuisines, where the use of citrus in savory dishes is widespread. This dish can be personalized with a multitude of variations: for instance, you can add toasted almonds for a crunchy touch or a bit of grated fresh ginger for an exotic spicy kick.