Warm Rice Salad

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.