Serves: 2
Total Calories: 287
Prep time: n/a
Cook time: 44 minutes
Total time: 44 minutes

1/2 cup uncooked wild rice
1 cup water
1/4 teaspoon chicken bouillon (about 1/2 cube)
3/4 pound large, fresh shrimp, cleaned and deveined
2 tablespoons white wine vinegar
1 tablespoon dry white wine
1 teaspoon oil
1/8 teaspoon sugar
1/8 teaspoon curry powder
1 clove garlic, minced
2 tablespoons green onions, thinly sliced
2 teaspoons sliced almonds, toasted

Wash rice in 3 changes of hot water; drain. Combine rice, water, and bouillon in a small sauce pan; bring to a boil. Cover, reduce heat and simmer 40 minutes or until rice is tender; drain and set aside.

Preheat a 10” or 12” Dutch oven and lightly coat with oil over medium heat until hot. Add shrimp; sauté 4 minutes. Stir in next 6 ingredients; cook 1 minute to warm. Add rice and green onions to shrimp mixture, toss well. Sprinkle with almonds. Serve warm.

Nutritional Facts:

Serves: 2
Total Calories: 287
Calories from Fat: 51

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