Caroline Dumas’ Forbidden Rice and Shrimp Salad

Ingredients

• • 1 1/4 cups (310 ml) Venere black rice (see note)
  • 2 tablespoons (30 ml) walnut or olive oil
  • 1 stick lemongrass, finely chopped
  • 1 3/4 lb (800 g) peeled shrimp, patted dry
  • 2 ripe and firm avocados, cubed
  • 1 cup (250 ml) chopped cilantro
  • 1 green onion, sliced diagonally
  • 1/3 cup (80 ml) roasted cashew nuts or peanuts, finely chopped (optional)
  • Sea salt and freshly ground pepper

• Coconut Milk Dressing

  • 2/3 cup (160 ml) coconut milk
  • 3 tablespoons (45 ml) Nuoc Mam fish sauce
  • 1/2 piece grated palm sugar
  • 1 1/2 teaspoons (7 ml) sambal oelek
  • 2-inch (5-cm) galangal or ginger, grated
  • Juice of 2 limes