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
• freshly ground pepper