| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | California | Almonds, Main dishes | 4 | Servings |
INGREDIENTS
| 1 | pk | Near East Toasted Almond Pilaf Mix * |
| 8 | oz | Shrimp |
| 1 | c | Seedless grapes; red or green, halved |
| 1/2 | c | Chopped celery |
| 3 | tb | Chopped fresh dill |
| 3 | tb | Lemon juice |
| 2 | tb | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | ts | Honey |
| Romaine lettuce leaves | ||
| Lemon wedges |
INSTRUCTIONS
Prepare pilaf mix as package directs; cool slightly. Stir shrimp, grapes, celery, dill, lemon juice, oil, garlic and honey into pilaf. Cover; chill two hours before serving. Line serving bowl with lettuce leaves; top with rice mixture. Serve with lemon wedges. Servings: 4 * One package of pilaf mix is 6.6 ounces See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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