Categories: Vegetables, Microwave 
      Yield: 4 servings 
  
      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.