Warm rice salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| ½ | cup | Whole almonds |
| 3 | cups | Chicken stock |
| ½ | cup | Long-grain brown rice |
| ½ | cup | Barley |
| 1 | tablespoon | Wine vinegar |
| ½ | teaspoon | Dijon mustard |
| ¼ | teaspoon | Salt |
| ½ | cup | Raisins |
| ½ | pounds | Shrimp; peeled, cooked |
| 2 | tablespoons | Parsley; fresh chopped |
| Lettuce leaves | ||
| Lemon twist | ||
| 1 | pinch | Pepper |
| 4 | teaspoons | Olive oil |
Directions
VINAIGRETTE
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.