- 5 cups [1.25 L] chicken broth
- 1 pound [454 g] wild rice
- 1 1/4 cups [310 mL] small frozen green peas, boiled and well-drained, at room temperature
- 3/4 cup [190 mL] celery dices
- 1/2 cup [125 mL] chopped green onion
- 1 pound [454 g] small or medium boiled, drained, shelled and deveined shrimps, at room temperature
- 1 pound [454 g] boiled and shelled leg crabmeat, at room temperature, sliced into 1/2-inch [1.3-cm] thick slices
Orange Salad Dressing
- 1/4 cup [60 mL] olive oil
- 1 tablespoon [15 mL] minced garlic
- 2 tablespoons [30 mL] curry powder
- 2 cups [500 mL] mayonnaise
- 1/2 taspoon [2.5 mL] salt
- 1/2 taspoon [2.5 mL] pepper
- 2 tablespoons [30 g] sugar
- 1/2 cup [125 mL] orange juice
- 1/4 cup [60 mL] lemon juice
- 1/4 cup [60 mL] finely chopped fruit ketchup
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- For the salad dressing, heat olive oil into a small frypan, add minced garlic, sprinkle garlic with curry powder, then fry garlic stirring; remove from heat and set aside.
- Into a small bowl, mix together mayonnaise, salt, pepper, sugar, orange juice, lemon juice and finely chopped fruit ketchup.
- Well mix in reserved olive oil, garlic and curry powder mixture; refrigerate orange salad dressing until ready to serve.
- Bring chicken broth to a boil; mix in wild rice, cover and leave rice to simmer slowly until soft and swollen, for approximately 1 hour.
- Drain then leave wild rice to cool to room temperature.
- Mix in cooled well-drained green peas, celery dices, chopped green onion, prepared shrimps and crabmeat slices.
- Delicately stir in orange salad dressing, until all ingredients are well coated.
- Serve immediately.
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