| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Vegetables |
|
Seafood, Rice |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Uncooked Wild Rice |
| 1 |
c |
Water |
| 1/4 |
ts |
Chicken Flavored Bouillon |
|
|
Granules |
| 2 |
tb |
White Wine Vinegar |
| 1 |
tb |
Chablis OR Dry White Wine |
| 1 |
ts |
Vegetable Oil |
| 1/8 |
ts |
Sugar |
| 1/8 |
ts |
Curry Powder |
| 1 |
cl |
Garlic Minced |
| 3/4 |
lb |
Large Shirmp Peeled & |
|
|
Deveined |
| 2 |
tb |
Thinly Sliced |
|
|
Green Onion Tops |
INSTRUCTIONS
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 5.5, Chol. 129)
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”