| 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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