2 cans shrimp
3 c. water
1 tsp. salt
3/4 c. wild rice
1/4 c. butter
1/2 c. chopped onions
1 c. uncooked white rice
1/2 tsp. curry powder
1 tart med. apple (peeled and chopped)
2 chicken bouillon cubes (dissolved in 1 3/4 c. boiling water)
1 tbsp. soy sauce
1 sm. jar sliced pimento

Drain and rinse shrimp. Bring water to rapid boil; add wild rice; cover and cook for 15 minutes. Drain.

Heat butter in heavy 1 1/2 quart saucepan, saute onion 5 minutes or until golden, stirring constantly. Add white rice and chopped apple; stir in bouillon, curry powder, soy sauce and pimento. Add wild rice and shrimp. Cover and simmer 20 minutes over low heat without stirring. Serves 6.