Warm Rice Salad
- 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.
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.
