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Mindful : August 2014
Apricot, Arugula, Black Rice, and Shrimp Salad Serves 4 1⁄2 cup black rice (or use white or red, if you prefer) Sea salt and pepper 1 garlic clove, finely minced 1 inch gingerroot, peeled and finely grated Juice of 1 lime (makes 2 tbsp juice) 7 tbsp olive oil 1 tbsp finely chopped cilantro 1 tbsp unsalted butter 8 apricots, halved and pitted 1⁄2 tsp ground cumin 1 lb large shrimp (about 20), deveined with tips of tail kept on 6 cups (5 1⁄2 oz. ) arugula, washed Cook rice according to package instructions. Let cool on the side. In a small bowl, add sea salt, pepper, garlic and ginger. Stir in lime juice. Add 6 tbsp olive oil and whisk to emulsify. Add fresh cilantro, set aside. In a frying pan, melt butter over medium heat. Add apricots and cook on each side for 1 minute. Set aside. In the same pan, heat 1 tbsp olive oil over medium heat. When warm, add cumin and cook for 1 minute, until fragrant. Add shrimp and cook on each side for 1 to 2 minutes, until cooked through. Set aside and let cool slightly. Divide the arugula between four plates. Add the rice, apricots, and shrimp. Drizzle with the dressing, toss gently, and serve. August 2014 mindful 31