Title: Warm Rice Salad
Categories: Vegetable Microwave
Yield: 4 Servings
| 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.