Caroline Dumas’ Forbidden Rice and Shrimp Salad

Instructions

1. 1

   Place the rice in a saucepan and cover with 1.5-cm (½-inch) of water above the grains. Season with salt.

2. 2

   Bring to a boil, reduce the heat and simmer until the rice is al dente (about 20 minutes). Add a little warm water if necessary during cooking.

3. 3

   Drain, if necessary, add 1 tablespoon of oil and let cool.

4. 4

   Gather all the dressing ingredients in a bowl and whisk lightly.

5. 5

   Heat 1 tablespoon of oil in a skillet over high heat, add the lemongrass and brown the shrimp. Season.

6. 6

   Combine the rice, avocado, cilantro, green onion, and shrimp with the dressing, tossing gently so as not to break the avocado cubes. Garnish with the cashews.