Title: Shrimp & Wild Rice
Categories: Rice Seafood
Yield: 2 Servings
| 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 |
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)