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Warm Rice Salad

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 1/2 cup 46g / 1.6oz Whole almonds

  3. 3 cups 711ml Chicken stock

  4. 1/2 cup 80g / 2.8oz Long-grain brown rice

  5. 1/2 cup 118ml Barley

  6. 1/2 cup 80g / 2.8oz Raisins

  7. 1/2 lb 227g / 8oz Shrimp; peeled - cooked

  8. 2 tablespoons 30ml Parsley - fresh chopped

  9. Lettuce leaves

  10. Lemon twist

  11. Vinaigrette

  12. 1 tablespoon 15ml Wine vinegar

  13. 1/2 teaspoon 2 1/2ml Dijon mustard

  14. 1/4 teaspoon 1 1/3ml Salt

  15. 1 Pepper

  16. 4 teaspoons 20ml Olive oil

Instructions Jump to Ingredients ↑

  1. In pie plate, microwave butter until melted. Stir in almonds, microwave at High for 2 minutes or until browned, stirring often.

  2. 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.

  3. Let stand for 10 minutes. 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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