Shrimp and wild rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Uncooked Wild Rice |
| 1 | cup | Water |
| ¼ | teaspoon | Chicken Flavored Bouillon |
| Granules | ||
| 2 | tablespoons | White Wine Vinegar |
| 1 | tablespoon | Chablis OR Dry White Wine |
| 1 | teaspoon | Vegetable Oil |
| ⅛ | teaspoon | Sugar |
| ⅛ | teaspoon | Curry Powder |
| 1 | clove | Garlic Minced |
| ¾ | pounds | Large Shirmp Peeled & |
| Deveined | ||
| 2 | tablespoons | Thinly Sliced |
| Green Onion Tops | ||
Directions
Wash Wild Rice in 3 Changes Of Hot Water. Drain. Combine Rice, 1 C. Water & Boullon Granules in A Small Saucepan. Bring To A Boil. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender. Drain & Set Aside. Combine Vinegar, Wine, Oil, Sugar, Curry Powder in A Small Bowl. Stir Using A Wire Whisk Until Well Blended, Set This Mixture Aside. Coat A Medium Nonstick Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Shrimp. Saute 4 Min. Stirring Constantly. Add Vinegar Mixture; Cook An Additional Minute.Combine Rice, Shrimp Mixture & Green Onions in A Medium Bowl & Toss Well. Spoon Onto A Serving Platter. Sprinkle 2 t. Sliced Toasted Sliced Almonds On Top. Serve Warm. (Fat 5½, Chol. 129)
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