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1. Bring 2 ½ cups of salted water to a boil.
2. Add the brown rice.
3. Stir it and lower the heat to a simmers.
4. Cover, and cook until the rice is tender, about 45 minutes.
5. When the rice is cooked, transfer it into a sieve.
6. Drain, and cool to room temperature.
7. Using the same saucepan, bring a few cups of salted water to a boil.
8. Add the peas and boil for them 3 minutes, or until they are crisp-tender.
9. Drain and set aside to cool.
10. Put the parsley, olive oil, and about 1/2 teaspoon of sea salt in the bowl of a food processor and pulse.
11. Scraping down the sides of the bowl occasionally, until the parsley is puréed, about 1 minute.
12. Put the rice and peas in a large bowl and gently stir in the pesto.
13. Taste and add salt and pepper, if needed.
14. If time permits, cover the salad and let it stand at room temperature for about 1 hour.
15. At serving time stir in the celery and tomatoes and top the salad with the shrimp.
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