Warm Rice Salad

Ingredients

14 gr butter
60 gr almonds
700 ml chicken stock
60 gr long brown rice
1/2 barley
85 gr raisins
120 gr shrimp
3 gr parsley
16 ml wine vinegar
2 ml dijon mustard
1 gr salt
1 gr pepper
20 ml olive oil

Instructions

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.