Warm Rice Salad

Recipe Ingredients

1 tablespoon	15ml	Butter
1/2 cup	46g / 1.6oz	Whole almonds
3 cups	711ml	Chicken stock
1/2 cup	80g / 2.8oz	Long-grain brown rice
1/2 cup	118ml	Barley
1/2 cup	80g / 2.8oz	Raisins
1/2 lb	227g / 8oz	Shrimp; peeled - cooked
2 tablespoons	30ml	Parsley - fresh chopped
		Lettuce leaves
		Lemon twist
		Vinaigrette
1 tablespoon	15ml	Wine vinegar
1/2 teaspoon	2.5ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
1		Pepper
4 teaspoons	20ml	Olive oil

Recipe 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.

Source:
Step-by-Step Indian Cooking by Sharda Gopal

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