Grilled Shrimp and Cold Rice Salad

Servings Per Recipe 4

• Amount Per Serving
• Calories 339
• Protein(gm)22
• Carbohydrate(gm)44
• Fat, total(gm)8
• Cholesterol(mg)168
• Saturated fat(gm)1
• Dietary Fiber, total(gm)3
• Sodium(mg)742

Percent Daily Values are based on a 2,000 calorie diet

• 1 cup wild, brown and red rice mix (such as Rice Select)
• 1/2 cup sweetened, dried cranberries
• 3/4 teaspoon salt
• 8 ounces broccoli florets, cut in half if large
• 1/4 cup cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 pound peeled and deveined medium-size shrimp

Directions

1. In a medium-size saucepan, combine 1-1/2 cups water, rice, cranberries and 1/2 teaspoon of the salt. Bring to a boil over high heat, stir once, then cover and reduce heat to medium-low. Cook 10 minutes, then add broccoli florets to pan. Re-cover and cook an additional 5 minutes. Remove from heat; let stand 10 minutes.

2. Meanwhile, combine remaining 1/4 teaspoon salt, the vinegar, mustard and honey in a measuring cup or bowl. Whisk in olive oil until blended. Place shrimp in a bowl. Add 2 tablespoons of the dressing and toss to coat. Toss remaining dressing with rice mixture in a large bowl. Refrigerate while heating grill and cooking shrimp.

3. Heat grill pan, grill or broiler. Grill or broil shrimp 4 minutes, turning once, or until cooked through.

4. To serve, spoon about 1 cup rice salad onto plate. Top with shrimp.