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Seafood & Yellow Rice

Submitted by jess3565

YIELD

1 batch

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1

POUND SCALLOPS

1

POUND SHRIMP
peeled, deveined

½

POUND CRAB MEAT

2

CANS CLAMS *

½

CUP ONIONS
chopped

¼

CUP SWEET RED BELL PEPPERS
chopped *

½

CUP MARGARINE

1

TABLESPOON CELERY
chopped

1

X PARSLEY LEAVES
chopped *

1

X GARLIC
minced *

1

X SALT
to taste *

1

X BLACK PEPPER
to taste *

1

X MONOSODIUM GLUTAMATE *

2

CUPS MUSHROOMS
sliced

2

CUPS RICE
raw

Directions

Sauté onion and bell pepper in margarine until translucent.

Add water (and some chicken stock) and a hint of garlic.

Add celery, parsley, salt and MSG.

Add mushrooms and clams; cover and bring to boil over medium-high heat.

When water comes to rolling boil, put in rice and bring back to LOWEST boil possible.

Add saffron; cover pot and don’t touch it for 15 minutes.

Rice should be cooked, but not split at ends yet.

Dump in all the seafood and stir thoroughly. Bring back to a simmer; cover and cook 10 minutes.

Might need to cook a little longer with the top off if the shrimp exude a lot of liquid.

Check seasonings; can add more butter or pepper.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 461g (16.3 oz)

Amount per Serving

Calories 851 29% of calories from fat

% Daily Value *

Total Fat 27g 42%

Saturated Fat 5g 23%

Trans Fat 0g

Cholesterol 332mg 111%

Sodium 1059mg 44%

Total Carbohydrate 26g 26%

Dietary Fiber 2g 8%

Sugars g

Protein 140g

Vitamin A 28% • Vitamin C 11%

Calcium 27% • Iron 46%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free