Prawn And Basmati Rice Paisley Salad

• 10 cup chicken stock(see note)
• 2 garlic cloves speared on an tooth pick
• 4 cups basmati rice
• 4 bay leaves
• 1/2 yellow onion, minced
• 1 12 cups kraft italian dressing
• 1/4 cup dark soy sauce
• 2 cup shredded raw carrot
• 1/3 lb fresh mushrooms, sliced
• 1 cup diced pimento
• 1 cup pitted, sliced black olives
• 1 lb peeled, cooked pink prawns
• s/p
• note: this recipe can also be vegetarian if vegetable broth is used instead of chicken stock.

1. .Bring first 5 ingredients to a boil in a 6 quart stock pot with lid. Turn down heat and steam for about 20 minutes or until rice is just tender and liquid is absorbed.
2. . Lift out garlic and bay leaves.
3. . Off heat stir in onion, carrot, mushrooms,Italian dressing and soy sauce,pimento and black olives. Add prawns. Let flavors blend for several hours or overnight in the refrigerator
4. Taste for salt and add pepper.
5. Serve piled high in a lovely glass bowl, trim edges with clusters of parsley or dill.

chicken stocksee, garlic, basmati rice, bay leaves, yellow onion, soy sauce, carrot, fresh mushrooms, pimento, black olives, prawns, also

Taken from www.epicurious.com/recipes/member/views/prawn-and-basmati-rice-paisley-salad-1201125 (may not work)