Preparation / Directions:
TO MAKE THE SALAD: Place the water in a medium saucepan. Add the rice and saffron or turmeric. Bring to a boil, then reduce the heat. Cover and simmer for 20 minutes, or until the rice is tender.
Meanwhile, place the shrimp in a medium skillet. Add cold water to cover. Bring to a boil, then reduce the heat to low. Gently simmer for about 1 to 3 minutes, or until the shrimp turn pink. Drain and place in a large bowl. Add the rice, chicken, tomatoes, peas, celery, onions and pimentos; toss to mix well.
TO MAKE THE DRESSING: In a bowl, whisk together the vinegar, oil, broth, curry powder, mustard, and pepper. Pour over the rice mixture and toss. Cover and refrigerate for at least 4 hours.
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