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WARM RICE SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Microwave
Amount Measure Ingredient -- Preparation Method
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1 tb Butter
1/2 c Whole almonds
3 c Chicken stock
1/2 c Long-grain brown rice
1/2 c Barley
1/2 c Raisins
1/2 lb Shrimp -- peeled, cooked
2 tb Parsley -- fresh chopped
Lettuce leaves
Lemon twist
-----VINAIGRETTE-----
1 tb Wine vinegar
1/2 ts Dijon mustard
1/4 ts Salt
1 pn Pepper
4 ts Olive oil
In pie plate, microwave butter until melted. Stir in
almonds, microwave at High for 2 minutes or until
browned, stirring often. Chop and set aside. In 8-cup
casserole, microwave stock, rice and barley at High
for 8 minutes or until boiling; stir. Cover and
microwave at Medium (50%) for 45 minutes or until
tender; stir in raisins. Let stand for 10 minutes.
Vinaigrette: Combine vinegar, mustard, salt and
pepper; whisk in oil. Stir into casserole; add shrimp
and parsley. Mound onto lettuce lined plate; garnish
with almonds and lemon.
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