Shrimp Teriyaki

3/4 cup brown rice
2 1/2 cup water
6 Tbsp. margarine
1 1/2 lb. shrimp, shelled and deveined
4 oz. snow peas (2 cup)
1/2 tsp. dry mustard
1 can water chestnuts, drained and sliced
1/4 cup wild rice
6 cloves garlic, chopped
2 cup carrot slices
1/2 tsp. ground ginger
3 Tbsp. teriyaki sauce

Simmer rices, covered, until tender, 45 minutes. Ten minutes before rice
is cooked, saute garlic in margarine in skillet, 1 minute. Add carrots,
sauteed 5 minutes. Add shrimp, snow peas, water chestnuts, ginger and
mustard. Cook 5 minutes. Stir in teriyaki sauce. Serve with rice.

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