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