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Recipe by: brynjolfur
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--DRESSING:--
1 tbsp. garlic, minced
2 tbsp. curry powder
1/4 c. olive oil
2 c. mayonnaise
1/2 tsp. salt pepper
2 tbsp. sugar
1/2 c. orange juice
1/4 c. lemon juice
1/4 c. chutney, chopped
--WILD RICE:--
1 lb. wild rice, uncooked
5 c. chicken broth
1 1/4 c. frozen petite peas
3/4 c. celery, diced
1/2 c. green onion, chopped
1 lb. sm. to med. shrimp, cooked,
peeled deveined
1 lb. sea legs or crab meat, cut in
1/2 pieces
Saute garlic and curry in olive oil in small skillet. Combine remaining dressing ingredients in medium bowl. Mix well. Add garlic mixture. Simmer rice in chicken broth one hour, until rice is tender and puffed open. Drain and cool. Add remaining ingredients; toss with dressing. Rochester, MN
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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