| Wild Rice Shrimp and Almond Delight |
 |
|
A wonderful taste experience, this low-fat meal matches wonderfully with red cabbage.
This unique combination will work well for large gatherings. In that case, simply triple the ingredients.
Recipe is both wheat and sugar free.
Serves 4-6
Ingredients:
- ¾ cup wild rice
- 2 cups long grain brown rice
- 30 pre-cooked shrimp (peeled)
- ¾ cup raw blanched almonds (available in the baking section at the grocery store)
- 1 teaspoon sea salt
- ¼ teaspoon curry
- ¼ teaspoon black pepper
- 1 teaspoon butter
- ½ of a medium sized red cabbage
- 1 tablespoon butter
- 3 teaspoons pure lemon juice
- Water
Directions
Cabbage- Wash your red cabbage.
- Remove and discard the top layer and cut the cabbage in half.
- Remove the core (the thick white center).
- Slice the cabbage into very thin string like slices.
- Place cabbage into 4 quart pan of water filled to the halfway point.
- Add three teaspoons of lemon to the pan.
- Bring to a boil and turn the heat to medium.
- Let the cabbage boil at low heat for 15 minutes.
- Turn the stove off and let the cabbage sit for 5 minutes.
- Bring a 2 quart pan with 51/2 cups of water to a rolling boil.
- Add 2 cups of long grain brown rice and ¾ cup of wild black rice along with ¼ teaspoon of curry, ¼ teaspoon of pepper and 1 teaspoon of sea salt.
- Reduce heat to low.
- Place a lid on the pan and let simmer for 25 to 30 minutes or until all the water has boiled away.
- Take your 30 shrimps and bring them to a gentle boil for 5 minutes.
- Remove shrimps from water and place on a large dinner plate.
- Remove the tails and cut into very small pieces.
- Have your ¾ cup of almonds ready.
- You are now ready to assemble your meal.
- Add shrimp, almonds and 1 tablespoon of butter to the rice.
- Stir and let sit for 5 minutes.
- Remove cabbage from the stove and drain the water.
- Add 1 teaspoon of butter, a pinch of salt and a pinch of pepper.
- Stir and place in a serving dish.
- Serve rice on large serving plate or platter, surrounded by red cabbage
