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Ingredients:
1 Tablespoon(s) Whole almonds
3 Cup(s) Chicken stock
1/2 Cup(s) Long-grain brown rice
1/2 Cup(s) Finely diced red onion
1/2 Cup(s) Raisins
1/2 Pound(s) Shrimp; peeled, cooked
2 Tablespoon(s) Parsley; fresh chopped
1 Tablespoon(s) Wine vinegar
1/2 Teaspoon(s) Dijon mustard
1/4 Teaspoon(s) Dried basil leaves
1 Pinch(s) Pepper
4 Teaspoon(s) Safflower or canola oil
Directions: 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.
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