Preparation:
Cook rice, following package directions. IN large skillet heat turmeric and mustard seeds in butter for 2 to 3 minutes.
Stir in shrimp; sauté 5 minutes. reserving drippings, remove shrimp with a slotted spoon.
Place in 10 cup baking dish. Stir rice into drippings in pan; heat slowly, stirring constantly until golden brown.
Stir in pimentos and salt; spoon into baking dish.
Mix wine and lemon juice in a cup; stir into rice mixture. Cover and bake at 350F for 1 1/4 hours.
Just before serving, fluff with a fork. |
