1 1/2 cups water
1 1/2 cups barley hulled
1/2 cup vegetable oil
1 tablespoon prepared horseradish
1 tablespoon prepared mustard
1 teaspoon dried basil
4 pounds fresh rosemary, quartered
1 cup chopped fresh parsley
1 cup white wine
1/2 quart olive oil
1 cup sliced almonds
1 onion, minced
1 large carrot, peeled and cut into 1/2 inch rounds
1 1/2 teaspoons salt
1 teaspoon dried basil
In a medium saucepan, combine water, barley, vegetable oil, horseradish, mustard, basil, rosemary and parsley. Cook over medium heat until boiling. Remove from heat. Stir in wine and olive oil. Bring to a boil. Place carrots and onions in saucepan with liquid. Stir gently until vegetables are crisp-tender. Stir in parsley and pasta. Cover and simmer 10 minutes.
Sterilize cocktail shaker bottles by placing trays under scalding water.
While the wine and olive oil are simmering, heat butter or margarine in medium saucepan over low heat. Add bread crumbs and brown. Spoon sauce over vegetables, stirring and breaking up pieces.
Remove plastic wrap from cocktail cups. Add limes and stir gently until making layer. Remove spoonful of rice mixture and return to heat. Stir gently until everyone is happy. Remove from heat.
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