Curry porridge from wild rice with shrimps

Ingredients for 6 portions

Rice of wild 300 grams
Shrimps royal 300 grams
Curry powder red 1 tablespoon
Milk of coconut 400 milliliters
Garlic 4 cloves
Onions red 1 head
Chili pepper of 2 pieces
Sauce soy 2 tablespoons
Oil olive 2 tablespoons
Lemons of 4 pieces
Cilantro (coriander) of 30 grams
Salt to taste

1 . To fill in wild rice on three-four fingers from above with the added some salt water and to cook on slow fire forty minutes. If water manages completely to boil away during this time, to add still.

2 . In a deep stewpan on olive (or another vegetable) oil to fry small cut onions. When onions become soft, to add garlic, to fry half-minute more then to add a curry powder, to mix and fry vegetables and spices two-three more minutes.

3 . To merge water from a pan with wild rice and to pour out rice in a stewpan, to pour out there to bank of coconut milk and soy sauce, carefully to mix and on slow fire under a cover to weary five-seven more minutes.

4 . Then to pour out there shrimps — cleared or in an armor; cleared supplement a porridge genre as their eating doesn't demand additional rituals better, but in crude there is more than shrimp taste at the expense of a chitinous armor so solve.

5 . To add to shrimps juice of four lemons, planed thin rings the chili pepper, largely cut cilantro, to mix and cook on slow fire three-four more minutes.
6 . Rice will be anyway elastic and hardish on taste so to cook it it is possible though hour and even more, and here you shouldn't overdo shrimps. If elasticity of rice — is a compliment, the rubber shrimp — is accident.

Warm salad from wild rice, dried apricots and pistachios

Ingredients for 4 portions

Water of 7 glasses
Rice wild 1 glass
Oil olive 2 teaspoons
Pepper Bulgarian red 1 piece
Onions red 1 head
Garlic 2 cloves
Kumin ground 1,5 teaspoons
Dried apricots of ½ glasses
Juice of orange ½ glasses
Salt to taste
Pepper black fresh to taste
Onions green chopped 0,6 glasses
Pistachios green 0,3 glasses

Instruction

1 . Bring water to boiling, add wild rice, cover and you cook on slow fire of 45-55 minutes to readiness. Merge.

2 . Warm olive oil in a frying pan on average fire. Add small cut onions and fry to softness of 2-3 minutes. Add the cut paprika, small cut garlic and kumin. Fry, stirring slowly, minute. Add small cut dried apricots and orange juice. Salt and pepper and prepare 1–2 minutes while the dried apricots doesn't become soft.

3 . Add wild rice, mix, remove from fire and implicate green onions and slightly crushed pistachios.