| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Rice, Salads | 1 | Servings | ||
INGREDIENTS
| 3 | c | Cooked rice, room temp. |
| 1/2 | c | Toasted sliced almonds |
| 1 | c | Resh blueberries |
| 1/2 | c | Vinaigrette |
INSTRUCTIONS
COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups when cooked. To toast sliced almonds, place them in a single layer on a jellyroll pan or baking sheet. Place i n middle of a 350-degree oven for approximately 5 minutes or until lightly toasted. Watch them carefully because thay burn easily. Procedure: In a medium bowl, combine rice, blueberries and almonds; lightly toss to combine. Stir vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice mixture and lightly toss. Taste. Add a little more vinaigrette if necessary. Presentation: Serve with tangy lamb kebabs. Recipe By : Foodview From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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