Warm Rice Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Butter,
1/2 cup: Whole almonds,
3 cup: Chicken stock,
1/2 cup: Long-grain brown rice,
1/2 cup: Barley,
1/2 cup: Raisins,
1/2 lbs: Shrimp, peeled, cooked
2 tbsp: Parsley, fresh chopped
Lettuce leaves,
Lemon twist,
VINAIGRETTE
1 tbsp: Wine vinegar,
1/2 tsp: Dijon mustard,
1/4 tsp: Salt,
1 pinch: Pepper,
4 tsp: Olive oil,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp