Warm Rice Salad
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
|
|
| ½ | cup |
almonds
whole |
*
|
| 3 | cups |
chicken broth
|
|
| ½ | cup |
brown rice
|
*
|
| ½ | cup |
pearl barley
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | pound |
shrimp
peeled, cooked |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | x |
lemon
|
*
|
| Vinaigrette | |||
| 1 | tablespoon |
white wine vinegar
|
|
| ½ | teaspoon |
dijon mustard
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 4 | teaspoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 118 | ml |
almonds
whole |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 118 | ml |
brown rice
|
*
|
| 118 | ml |
pearl barley
|
|
| 118 | ml |
raisins, seedless
|
|
| 226.8 | g |
shrimp
peeled, cooked |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
| 1 | x |
lettuce leaves
|
*
|
| 1 | x |
lemon
|
*
|
| Vinaigrette | |||
| 15 | ml |
white wine vinegar
|
|
| 2.5 | ml |
dijon mustard
|
|
| 1.3 | ml |
salt
|
|
| 1 | pinch |
black pepper
|
*
|
| 2E+1 | ml |
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.
For the 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.
