| 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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