This is a print preview of "Seafood And Yellow Rice" recipe.

Seafood And Yellow Rice Recipe
by Global Cookbook

Seafood And Yellow Rice
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  Servings: 1

Ingredients

  • 1 lb Scallops
  • 1 lb Shrimp, peeled and deveined
  • 1/2 lb Crab meat
  • 2 can Clams (and juice)
  • 1/2 c. Onion, minced
  • 1/4 c. Bell pepper, minced
  • 1/2 c. Margarine
  •     Chicken stock (or possibly bouillon) and water, to make 4 c.
  • 1 Tbsp. Celery, minced
  •     Parsley, minced
  •     Garlic, chopped
  •     Salt, to taste
  •     Black pepper, to taste
  •     MSG
  • 2 c. Mushrooms, sliced
  • 2 c. Rice, raw
  •     Saffron (1/2 vial), shredded

Directions

  1. Saute/fry onion and bell pepper in margarine till translucent/soft. Add in water (and some chicken stock) and a hint of garlic. Add in celery, parsley, salt and MSG. (Water which comes out of seafood will make another 1/2 c. of liquid.)
  2. Add in mushrooms and clams; cover and bring to boil over medium-high heat.
  3. When water comes to rolling boil, put in rice and bring back to LOWEST boil possible. Add in saffron; cover pot and do not touch it for 15 min. Rice should be cooked, but not split at ends yet -) a little on the dry side.
  4. Dump in all the seafood and stir thoroughly. Bring back to a simmer; cover and cook 10 min. Might need to cook a little longer with the top off if the shrimp exude a lot of liquid. Check seasonings; can add in more butter or possibly pepper.
  5. Might want to add in oysters, too. Do not drain the clams!
  6. If you use canned mushrooms instead of fresh, add in them when you put in the seafood.