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 180ºC or 1.25 hours. Just before serving, fluff iwth a fork.