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
           Parsley, chopped
           Garlic, minced
           Salt, to taste
           Black pepper, to taste
           MSG
      2 c  Mushrooms, sliced
      2 c  Rice, raw
           Saffron (1/2 vial),
           -shredded
 
  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
  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 --> 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.
  
  Mom's notes:
  
  *  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.