AFRICAN RICE SALAD

I got this from Weight Watchers International Cookbook..and made some modifications.

Serve as a separate course. Cook the rice so grains are separate, not mushy. If necessary, fluff them with a fork or separate by rinsing quickly in colander.

2 cups cold cooked brown rice( you can use white long grain rice)
1 cup chopped fresh parsley.
8 ounces diced scallions.
1/4 to 1/2 c chopped fresh mint.
1/4 c veg. oil (but i used olive oil).
1/4 c lemom juice.
Salt & pepper
cumin to taste
4 med. tomatoes, chopped (i used grape tomatoes)
8 radishes sliced (thin jullienne)
1 head romaine lettuce, quartered.

In wooden salad bowl combine rice with parsley, scallions, mint, oil, lemon juice, and seasonings. Chill. Just before serving, toss well, Add tomatoes and radishes: serve over romaine lettuce. Makes 4 servings.

*I made extra dressing on the side.

African Rice Salad with Piri-Piri Meat balls

Ground beef, Piri-Piri Sauce, Yogurt, S&P. Mix all ingredients and form mini meatballs. Chill in the ref for at least 30 minutes and shallow fry.

For the Piri-piri sauce check it HERE

SHRIMP PIRI PIRI

I saw Chef Marcus cooking this at Martha Stewarts Show, it looked so easy and delicious. This is an Ethiopian Appetizer but my family considers dish as our main entree. This dish is a must do/try if you haven't tried this yet.

The Ingredients: Lemon, Birds Eye Chilies, Cilantro, Parley and Garlic

Meyer Lemon Preserved

Piri Piri Sauce

Shrimp Piri Piri Wrap

Shrimp Piri Piri With Rice

My version of Marcus Samuelsson’s Recipe

Serves 4

Ingredients:

1 lb. Shrimp, peeled and deveined

½ C or more Piri Piri sauce, divided

2 T olive oil (I used butter)

½ t salt

1 lemon quartered

Romaine lettuce hearts or bibb lettuce leaves

Toss the shrimp with ½ cup of the piri piri in a large bowl.

Refrigerate for 20 minutes.

Heat the butter or olive oil in a sauté pan over med. heat.

Add the shrimp and cook for 2 minutes on each side.

Plate and sprinkle w/ salt.

Squeeze the lemon over the shrimp.

Spread ½ t of the remaining piri piri sauce on each lettuce leaf.

Place a shrimp on each leaf and fold to form a wrap and serve.

PIRI PIRI SAUCE:

Y: 1 ½ Cup

4 red bird’s eye chilies, take out seeds and ribs on two. (Original calls for 8 but I find it too much)½ C fresh lemon juice

1 preserved Meyer lemon **

Cilantro (few bunches)

Parsley (few bunches)

3 garlic cloves

½ C olive oil (add more if needed)

Puree the ingredients until smooth. Add oil in a slow and steady stream until you get the right sauce consistency.

**I added 1 whole homemade preserved Meyer lemons.

**Store in an airtight container and refrigerate for up to 2 weeks.

** I’m planning to use the remaining sauce w/ chicken but my daughter suggested adding them as a spread to a burger.