Warm Rice Salad

Name: Warm Rice Salad
Ingredients: 1 tablespoon butter; 1/2 cup almonds whole; 3 cups chicken broth; 1/2 cup brown rice; 1/2 cup pearl barley; 1/2 cup raisins, seedless; 1/2 pound shrimp peeled, cooked; 2 tablespoons parsley leaves fresh; 1 x lettuce leaves; 1 x lemon; 1 tablespoon white wine vinegar; 1/2 teaspoon dijon mustard; 1/4 teaspoon salt; 1 pinch black pepper; 4 teaspoons olive oil

15 ingredients

9 steps

Ingredients

1 tablespoon butter
1/2 cup almonds whole
3 cups chicken broth
1/2 cup brown rice
1/2 cup pearl barley
1/2 cup raisins, seedless
1/2 pound shrimp peeled, cooked
2 tablespoons parsley leaves fresh
1 x lettuce leaves
1 x lemon
1 tablespoon white wine vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon salt
1 pinch black pepper
4 teaspoons olive oil

Directions

1

In pie plate, microwave butter until melted.
2

Stir in almonds, microwave at High for 2 minutes or until browned, stirring often.
3

Chop and set aside.
4

In 8-cup casserole, microwave stock, rice and barley at High for 8 minutes or until boiling; stir.
5

Cover and microwave at Medium (50%) for 45 minutes or until tender; stir in raisins.
6

Let stand for 10 minutes.
7

For the vinaigrette, combine vinegar, mustard, salt and pepper; whisk in oil.
8

Stir into casserole; add shrimp and parsley.
9

Mound onto lettuce lined plate; garnish with almonds and lemon.