Warm Rice Salad

Brown rice and pearl barley cooked together in chicken broth give this warm salad a chewy, nutty base with more texture and substance than rice alone. The microwave handles everything here, from toasting the almonds in butter to cooking the grains, so the whole dish comes together with minimal cleanup.

Tossing the hot grains with raisins lets the dried fruit plump up and soften in the residual heat. Then a sharp Dijon vinaigrette made with white wine vinegar, olive oil, mustard, salt, and pepper gets stirred in while everything is still warm. Warm grains absorb dressing better than cold ones, so the flavor goes all the way through.

Cooked shrimp and fresh parsley get folded in last, and the whole thing gets mounded onto lettuce-lined plates with butter-toasted almonds and lemon on top. It’s a complete meal that crosses the line between salad and grain bowl.

Kitchen Tips

• Stir the grains after the initial boil, then don’t disturb them during the 45-minute cook at medium power. Opening the door releases steam and extends cooking time
• Toast the almonds carefully in the microwave, stirring every 30 seconds. They go from golden to burned fast
• The 10-minute rest after cooking is essential. The grains finish absorbing the liquid during this time
• Dress the salad while it’s still warm. Cold grains won’t absorb the vinaigrette nearly as well

Variations

• Swap shrimp for diced grilled chicken for a different protein option
• Use dried cranberries instead of raisins for a tarter, more colorful pop
• Add diced cucumber and fresh mint for a Mediterranean grain salad feel