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CATEGORY CUISINE TAG YIELD
Seafood, Meats, Vegetables Rice, Seafood 2 Servings

INGREDIENTS

1/2 c Uncooked Wild Rice
1 c Water
1/4 t Chicken Flavored Bouillon
Granules
2 T White Wine Vinegar
1 T Chablis OR Dry White Wine
1 t Vegetable Oil
1/8 t Sugar
1/8 t Curry Powder
1 Garlic Minced
3/4 lb Large Shirmp Peeled &
Deveined
2 T 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:

“Find God. You were born to appreciate perfection”

Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 7.8mg
Potassium: 108.7mg
Carbohydrates: 11.6g
Fiber: 1.2g
Sugar: <1g
Protein: 2g


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