Rice Salad with Shrimp and Fava Beans

Serves 20

Ingredients: 

• 2 1/2 cups uncooked rice
• 1//2 teaspoon salt 
• 1/2 teaspoon nutmeg, freshly ground'
• 2 tablespoons olive oil.
• 1 tablespoon lemon juice
• 1 small onion, shredded
• 1 lb small shrimp, cooked
• 1/2 lb ham, shredded
• 3 cups fresh fava beans
• 1/2 cup toasted pine nuts
• 1/3 raw red pepper in julienne strips
• 1 cup fennel, chopped
• 1 cup sliced celery
• 3 tablespoons parsley, minced
• 8 red radishes, sliced
• 1 cup mushrooms, chopped
• Optional: 2 teaspoons truffle oil
• Salt and pepper to taste

Method

1. Place 5 cups water in a saucepan and bring to a boil. Add the salt.

2. Add the rice, cover and simmer 20 minutes. 

3. Add to the hot rice the nutmeg, olive oil, lemon juice and onion. Stir to combine. Allow to rest for 30 minutes.

4. Add the shrimp, ham, beans, pine nuts, red pepper, fennel, celery, parsley, radish slices, optional truffle oil (if using) and mushrooms. Mix well. 

5. Season to taste. 

6. Serve at room temperature. 

May be made one day in advance. 

Nutritional Estimate 20 Half-Cup Servings. Per serving: 173 Calories; 28 g Total Carbs; 3 g Dietary Fiber; 2 g Sugars; 4 g Fat; 5 mg Cholesterol; 201 mg Sodium; 6 g Protein. Weight Watchers: 3 points.