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)
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