Shrimp with Lemon Rice

1 cup Uncooked rice

2 teaspoons Ground turmeric

1 teaspoon Mustard seeds

1/2 cup Butter

2 1/2 pounds Raw shrimp -- peeled

deveined 7 ounces Jar pimentos -- drained

diced 1 teaspoon Salt

1 cup Dry white wine

2 tablespoons Lemon juice

Cook rice, following package directions. IN large skillet heat turmeric and mustard seeds in butter for 2 to 3 minutes. Stir in shrimp; saute 5 minutes. reserving drippings, remove shrimp with a slotted apoon. Place in 10 cup baking dish. Stir rice into drippings in pan; heat >>> slowly, stirring constantly until golden brown. Stir in pimentos and salt; spoon into baking dish. Mix wine and lemon juice in a cup; stir into rice mixture. Cover and bake at 350 for 1 1/4 hours. Just before serving, fluff iwth a fork.