Seafood & yellow rice
Seafood Rice Grains
Last updated 6/12/2012 1:22:29 AM. Recipe ID 55147. Report a problem with this recipe.
Title: Seafood & yellow rice
Categories: Seafood, Grains, Mom
Yield: 1 Batch
1 lb Scallops
1 lb Shrimp, peeled and deveined
1/2 lb Crab meat
2 cn Clams (and juice)
1/2 c Onion, chopped
1/4 c Bell pepper, chopped
1/2 c Margarine
Chicken stock (or bouillon)
-and water, to make 4 cups
1 tb Celery, chopped
Salt, to taste
Black pepper, to taste
2 c Mushrooms, sliced
2 c Rice, raw
Saffron (1/2 vial),
Saute 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. (Water that comes out of seafood will make another 1/2
cup of liquid.) Add mushrooms and clams; cover and bring to boil over
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 --> a
little on the dry side. 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.
* Might want to add oysters, too. Don't drain the clams!
* If you use canned mushrooms instead of fresh, add them when you
put in the seafood.
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