Sunday, February 6, 2011

Summer Salad

  • 1 lb of wild rice
  • 4 1/3 lbs of parboiled rice
  • ¾ oz of turmeric or a pinch of genuine saffron
  • 3 1/3 lbs of medium shrimp
  • 4 1/3 lbs of cleaned squid, cut into rings
  • 7 oz of chopped onion
  • 14 oz of seeded tomatoes, diced
  • 2 oz of chopped parsley
  • 2 oz of chopped chive
  • 2 oz of chopped basil
  • 5 oz lime juice
  • 14 oz olive oil
  • Salt and black pepper
Wash wild rice and cook it in a pot containing 1 1/3 gallons of boiling water. Add salt and cook for about 50 minutes, or until rice is done. Cut squid into rings and set aside.
Bring another pot with ¾ gallon of water to boil, add salt and shrimp, and boil for 5 or 6 minutes; remove from pot with slotted spoon. Add squid rings to the same pot and cook for 2 minutes. Add enough water to the water in which the seafood was cooked to obtain 1 gallon; add the saffron and mix well. Cook the parboiled rice in this broth.
Cook until tender, drain and discard cooking broth. Mix the two types of rice already cooked, the squid and the shrimp. Add the chopped onion and allow cooling. Once cold, add tomatoes and herbs. Mix everything very well.
In another container, mix the lime juice, salt, black pepper and olive oil. Pour over salad and mix well; refrigerate it in covered container.


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