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 ——————————–VINAIGRETTE——————————– 1 tb Wine vinegar
1/2 ts Dijon mustard
1/4 ts Salt
1 pn Pepper
4 ts Olive oil
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.