Shrimp, Sausage, and Wild Rice Salad
Ingredients
- 2 1/2 cups Bob's Red Mill Wild and Brown Rice mix
- 1/2 cup White Balsamic Vinaigrette (see note below for clickable link to the recipe)
- 1 pound shrimp
- 4 stalks celery
- 1 can water chestnuts
- 5 links sweet Italian sausage
Instructions
- Prepare the rice - Prepare the rice according to package directions or however you normally cook rice.
- Clean the shrimp and chop the veg - Rinse, peel, and devein the shrimp. Depending on the size of the shrimp, you may want to chop them into bite-sized pieces. Clean and chop the celery. Drain the water chestnuts and give them a rough chop.
- Brown the sausage - Remove the sausage from the casings and sauté in a large skillet until nearly cooked through.
- Sauté the shrimp, celery and water chestnuts - Add the celery and water chestnuts to the skillet with the sausage, and cook until the celery is crisp-tender. Add the shrimp and continue sauteing until the shrimp is cooked through.
- Combine and serve - Combine the cooked rice and sausage mixture (including any fat from the skillet in a large bowl. Stir so that it's mixed evenly and the rice is coated, then stir in the vinaigrette. This dish is good served warm or cooled to room temperature.
Notes
*As per the Methods page, I always cook rice in the Instant Pot.
Please don't sub out White Balsamic Vinaigrette for anything else. The slight sweetness really works with the flavor the sweet Italian sausage. I wouldn't recommend subbing out the sweet sausage for hot either...