BLUEBERRY RICE SALAD

• 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.

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