| 1 | Wash wild rice in 3 changes of hot water. |
| 2 | Drain. |
| 3 | Combine rice, 1 c. water & boullon granules in a small saucepan. |
| 4 | Bring to a boil. |
| 5 | Cover, reduce heat & simmer 40 min. or until rice is tender. |
| 6 | Drain & set aside. |
| 7 | Combine vinegar, wine, oil, sugar, curry powder in a small bowl. |
| 8 | Stir using a wire whisk until well blended, set this mixture aside. |
| 9 | Coat a medium nonstick skillet with cooking spray. |
| 10 | Place over medium heat until hot. |
| 11 | Add shrimp. |
| 12 | Saute 4 min. stirring constantly. |
| 13 | Add vinegar mixture; cook an additional minute.combine rice, shrimp mixture & green onions in a medium bowl & toss well. |
| 14 | Spoon onto a serving platter. |
| 15 | Sprinkle 2 t. sliced toasted sliced almonds on top. |
| 16 | Serve warm. |
| 17 | (fat 5.5, chol. 129) |
