| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Vegetables, Microwave | 4 | Servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1/2 | c | Whole almonds |
| 3 | c | Chicken stock |
| 1/2 | c | Long-grain brown rice |
| 1/2 | c | Barley |
| 1/2 | c | Raisins |
| 1/2 | lb | Shrimp; peeled, cooked |
| 2 | tb | Parsley; fresh chopped |
| Lettuce leaves | ||
| Lemon twist | ||
| 1 | tb | Wine vinegar |
| 1/2 | ts | Dijon mustard |
| 1/4 | ts | Salt |
| 1 | pn | Pepper |
| 4 | ts | Olive oil |
INSTRUCTIONS
VINAIGRETTE In pie plate, microwave butter until melted. Stir in almonds, microwave at High for 2 minutes or until browned, stirring often. 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. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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