Broccoli And Shrimp Salad

• 2 c. broccoli, peeled, debudded and boiled 2 to 3 minutes
• 3/4 lb. in shell shrimp, cooked, peeled and deveined
• 1 c. toasted almonds, slivered
• 1 1/2 Tbsp. parsley, minced
• 2 c. brown rice
• 4 c. chicken stock
• 1 1/2 Tbsp. chives, chopped
• 1 c. oil
• 6 Tbsp. wine vinegar
• 1/2 tsp. salt
• 2 Tbsp. parsley, chopped
• 6 Tbsp. shallots, chopped
• 2 Tbsp. chives, finely chopped

1. Parboil rice; drain, then cook in chicken stock.
2. To the cooked rice, add broccoli, shrimp, almonds, 1 1/2 tablespoons minced parsley and 1 1/2 tablespoons chives.
3. Mix rest of the ingredients except oil until smooth.
4. Slowly whisk in oil.
5. Pour over salad and chill.
6. Garnish with thin strips of pimento.

broccoli, shrimp, almonds, parsley, brown rice, chicken stock, chives, oil, wine vinegar, salt, parsley, shallots, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914917 (may not work)