Joyce's Shrimp Salad and Thyme Rice

• 1 (10 ounce) package baby shrimp
• 1 (5 ounce) can chicken
• 1 (4 ounce) can sliced mushrooms
• 14 cup celery, chopped
• 14 cup green bell pepper, chopped
• grated onion, to taste
• 5 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 12 cups long grain rice
• 3 tablespoons butter
• 1 white onion, chopped
• 12 teaspoon salt
• 12 teaspoon black pepper
• 12 cup dry white wine (optional)
• 2 12 cups chicken stock, heated
• 2 tablespoons dried parsley
• 12 teaspoon dried thyme
• 2 teaspoons lemon juice

1. For Salad, mix first 10 ingredients and chill to let the flavors mix together.
2. For Rice, melt butter in large skillet and add rice, onion, salt, and pepper.
3. Stir frequently until rice is brown, about 15 minutes.
4. Add wine and cook 4 minutes until wine is reduced.
5. Add hot stock and all other ingredients.
6. Cover and reduce heat.
7. Simmer until rice is tender and liquid has been absorbed, about 30 minutes.
8. (You can also use Minute Rice and reduce cooking time by half.
9. ).
10. Serve Shrimp Salad over Thyme Rice or over a bed of salad greens with sliced tomato-hope you like it!

baby shrimp, chicken, mushrooms, celery, green bell pepper, onion, mayonnaise, lemon juice, salt, black pepper, long grain rice, butter, white onion, salt, black pepper, white wine, chicken stock, parsley, thyme, lemon juice

Taken from www.food.com/recipe/joyces-shrimp-salad-and-thyme-rice-264918 (may not work)