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Warm rice salad

Yield: 4 Servings

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 MMMMM------------------------VINAIGRETTE-----------------------------
• 1 tb Wine vinegar
• 1/2 ts Dijon mustard
• 1/4 ts Salt
• 1 pn Pepper
• 4 ts Olive oil

Instructions:

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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