Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cooked rice, room temp.
1/2 c Toasted sliced almonds
1 c Resh blueberries
1/2 c Vinaigrette

COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups
when cooked. To toast sliced almonds, place them in a single layer on
a jellyroll pan or baking sheet. Place i n middle of a 350-degree
oven for approximately 5 minutes or until lightly toasted. Watch them
carefully because thay burn easily. Procedure: In a medium bowl,
combine rice, blueberries and almonds; lightly toss to combine. Stir
vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice
mixture and lightly toss. Taste. Add a little more vinaigrette if
necessary. Presentation: Serve with tangy lamb kebabs.

Recipe By : Foodview

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