Warm Rice Salad

1 hours Prep: 10 minutes Cook: 50 minutes

328 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	tablespoon	butter
1/2	cup	almonds	whole
3	cups	chicken broth
1/2	cup	brown rice
1/2	cup	pearl barley
1/2	cup	raisins, seedless
1/2	pound	shrimp	peeled, cooked
2	tablespoons	parsley leaves	fresh
1	x	lettuce leaves
1	x	lemon

Vinaigrette
1	tablespoon	wine vinegar
1/2	teaspoon	dijon mustard
1/4	teaspoon	salt
1	pinch	black pepper
4	teaspoons	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.

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Nutrition Facts

Serving Size 294g

Amount per Serving

Calories 328 29% of calories from fat

	% Daily Value*
Total Fat 11.0g	16%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 124mg	41%
Sodium 565mg	24%
Total Carbohydrate 40.0g	13%
Dietary Fiber 5.0g	19%
Sugars 14.0g
Protein 20.0g	39%

Vitamin A	7%		Vitamin C	7%
Calcium	5%		Iron	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Hello Dolly Bars

I make this recipe all the time! Big hit every time. If I don't have pecans, I'll use walnut pieces. And sometimes for a more festive look, I'll add chopped marashino cherries. I also mix chocolate chips with butterscotch chips. It's a very versatile recipe that allows for many variations.