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Warm Rice Salad Recipe
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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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