| 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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