Warm Rice Salad Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 1tb Butter
  • 1/2c Whole almonds
  • 3c Chicken stock
  • 1/2c Long-grain brown rice
  • 1/2c Barley
  • 1/2c Raisins
  • 1/2lb Shrimp; peeled, cooked
  • 2tb Parsley; fresh chopped
  • Lettuce leaves
  • Lemon twist
  • 1tb Wine vinegar
  • 1/2ts Dijon mustard
  • 1/4ts Salt
  • 1pn Pepper
  • 4ts Olive oil

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