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Seafood and Yellow Rice

 

78

Yield

1

batch

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

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

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Nutrition Facts

Serving Size 461g (16.3 oz)
Amount per Serving
Calories 85129% 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?

 

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