Venetian Midsummer Salad

2 cups parboiled rice

4 cups water

1 cube chicken bouillon

½ pound fresh arugula

1 pound cooked and peeled prawns (small to medium size)

¼ cup extra virgin olive oil

⅓ cup lemon juice, or to taste

1 pinch salt

Combine rice, water, and chicken bullion in a pan, cook over low heat (covered) for 15-20 minutes or until the water has been absorbed. Remove from heat and let the rice cool completely. Cut the arugula into small pieces and combine and mix the cool rice with the arugula, shrimp, olive oil, lemon juice and salt. This dish is served cold in winter as an appetizer, or as a main course in the summer.

Serves four to six as a main.

About this recipe: I believe this recipe represents me because I come from a land of lemons, fresh seafood and garden fresh veggies. Our basic ingredients are always hand-picked from our garden, and they make our food healthy, organic, genuine and tasteful.

Antonio De Pau, Palatine