CURRIED SHRIMP AND RICE SALAD

CURRIED SHRIMP AND RICE SALAD image

Yield Makes six servings

Number Of Ingredients 13

1 pkg RiceARoni Fried Rice
1/4 cup short or long grain rice
2 tbsp curry powder
2 1/2 cups water
1 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch parsley, finely chopped
3/4 cup golden raisins
1/2 cup slivered almonds,toasted
1/2 lb. salad shrimp, well rinsed and drained
½ cup mayonnaise
3 tablespoons orange juice
1 tablespoon sugar

Steps:

Cook the Rice A Roni and white rice in a covered saute pan according to Rice A Roni box directions - Toward the end of sautéing the rice mixture, add curry powder to pan and let it sauté for a minute before adding the water. Don't forget to add Rice A Roni seasoning packet. Be careful not to cook the rice too long. Let it sit undisturbed in the pan uncovered until it is cooled. Try not to stir the rice too much after it's cooked so it doesn't get broken or too mushy. Chop parsley (lots!) and peppers. Mix mayo, juice and sugar to make dressing. In large bowl, gently toss the curry rice, chopped vegetables, raisins, almonds, and shrimp with the dressing. I only use dressing to lightly moisten and bind the ingredients. The mixed salad should still be "crumbly" not stuck together with dressing Tip: If your raisins aren't tender, they usually benefit by soaking them while you are cooking the rice in a little orange juice.