WARM RICE SALAD

20.07.2008 | Author: Cook | Posted in Brown rice
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WARM RICE SALAD


Servings: 4
Ingredients: 

  • 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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