Recipe: Rice salad with shrimp and arugula

Rice salad with shrimp and arugula

Total time: 45 minutes

Servings: 6 to 8

2 cups medium-grain rice, such as Arborio

Salt

3 tablespoons good-quality olive oil

3 tablespoons fresh lemon juice, divided

1/2 pound cooked small shrimp (about 1 1/2 cups)

1/4 cup minced red onion

1 cup diced tomato

1 tablespoon red wine vinegar

1 1/2 cups torn arugula, loosely packed

3 tablespoons toasted pine nuts

1. Bring a large pot of liberally salted water to a

rolling boil. Stir in the rice and return the water to a boil;

reduce the heat to maintain a rapid simmer. Cook until the rice

is tender, 15 minutes. Drain the rice in a strainer and rinse

quickly in cool running water. Line a large mixing bowl with a

tea towel and empty the rice into it. Fold the tea towel over the