Frutti di Mare Rice Salad
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1½cups short-grain Italian rice, such as Carnaroli or Arborio
- 1large shallot, finely diced
- 2garlic cloves, smashed to a paste
- 3tablespoons lemon juice
- ½teaspoon grated lemon zest
- 1tablespoon white wine vinegar
- 2teaspoons Dijon mustard
- ½cup olive oil
- Salt and pepper
- 1small bay leaf
- 1sprig thyme
- ½pound small shrimp, peeled and deveined
- ½pound cleaned squid, cut in thin rings
- 1pound small mussels, scrubbed
- ½pound slender green beans
- ½pound cherry tomatoes, halved
- Handful of basil leaves, for garnish
- 2tablespoons finely cut chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
503 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 27 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a gallon of well-salted water to a boil then add rice. Cook for about 15 minutes (as though it were pasta), until al dente. Drain and spread rice on a platter or baking tray to cool.
- Step 2
Make the vinaigrette: In a small bowl, combine shallot, garlic, lemon juice, lemon zest, vinegar and mustard. Let macerate 5 to 10 minutes, then whisk in olive oil. Season with salt and pepper.
- Step 3
Cook the seafood: Fill a medium saucepan with salted water and bring to a simmer. Add bay leaf and thyme. Add shrimp and cook for 1 to 2 minutes, until just done, then remove and spread on a plate to cool. Cook squid rings for about 1 minute, then remove and spread on a plate to cool. Finally, simmer mussels in same pot, covered, until shells open, about 2 minutes. Drain and spread on a plate to cool. Remove mussels from shell if desired. (Reserve cooking liquid for another purpose.)
- Step 4
Cook the green beans: Boil a small amount of salted water (just enough to cover the beans) in a separate low pot or a skillet. Add green beans and simmer for 2 to 3 minutes, until tender but still firm, then drain and cool.
- Step 5
Put rice in a low salad bowl. Dress with half the vinaigrette and season lightly with salt and pepper; toss well to distribute dressing. Combine green beans and cherry tomatoes, then dress with 2 tablespoons vinaigrette, season lightly and scatter over rice. Arrange shrimp, squid and mussels over the top. Spoon remaining vinaigrette over seafood. Garnish with basil leaves (tear larger leaves into pieces) and sprinkle with chives. Serve salad at room temperature.
Private Notes
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Cooking Notes
Linsley
Used the Trader Joes frozen mixed seafood (calamari, shrimps and scallops) and it worked well.
Figaro
try making a stock of the shrimp shells - see Martha Rose Shulman's recipe and you'll never throw out another shrimp shell
Katherine
This is absolutely delicious. I followed the suggestion of Figaro below and cooked the rice in the stock from the shells of the shrimp, which I cooked the night before. I also flavored the water with lots of fresh thyme--one sprig is never enough--, dried red peperoncini and coriander seeds, which gave the rice some pizzazz, and added fresh corn cub off the cob to the tomatoes and green beans. Can't wait to make it again!.
Leticia
Great recipe. I followed what the others mentioned - first, I cooked the seafood and then I cooked the rice in the same water. I didn’t have shallots so used the white part of green onions and it worked well. I did half vegetable broth half water, and added ginger, green chile pepper and lemon peel to the water in addition of what recipe calls for for more flavor. Tons of thyme too,
Abf
Delicious. Have made several times. Swapped out celery for tomatoes and parsley for basil one time and prefer it that way.
nancy
Wouldn’t one pot of water do all this cooking? Do seafood first and then those flavors will be added to beans and rice. I’d dress the rice while it’s still warm…a la sushi rice.
nebha
I followed the suggestions below and added fresh corn kernels(blanched) to rice that was cooked in the seafood stock. Kudos from all!
Katherine
This is absolutely delicious. I followed the suggestion of Figaro below and cooked the rice in the stock from the shells of the shrimp, which I cooked the night before. I also flavored the water with lots of fresh thyme--one sprig is never enough--, dried red peperoncini and coriander seeds, which gave the rice some pizzazz, and added fresh corn cub off the cob to the tomatoes and green beans. Can't wait to make it again!.
HBN
I added fresh mint and avocado - delicious.
Courtney
This was relatively easy to put together - and a nice twist on a hot frutti di mare, but I found it lacked the depth I was looking for. I wonder if there isn't a better way to cook the rice or the seafood that would provide more flavor in the final dish.
Figaro
try making a stock of the shrimp shells - see Martha Rose Shulman's recipe and you'll never throw out another shrimp shell
Susan
This salad is fantastic! A delicious summer lunch. Increase the shrimp definitely as well as other seafood.
JimF
A cup and a half of rice is too much. One cup works perfectly.
jane raskin
just right for summer
BQW
I've made this several times exactly as written. Always gets rave reviews. I've also upped the seafood content a couple times.
Linsley
Used the Trader Joes frozen mixed seafood (calamari, shrimps and scallops) and it worked well.
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