Shellfish and Rice |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup olive oil | 3 cloves garlic, peeled and chopped | 1 medium yellow onion, peeled and chopped |
| 1/4 cup chopped parsley | 1/2 teaspoon dried basil | 1 teaspoon paprika |
| 1 cup converted rice | 2 cup chicken stock or use canned | salt and freshly ground black pepper to taste |
| SHELLFISH: 1/2 pound (25-30 size) shrimp, shells removed | 2 pounds mixed clams and mussels, shells on | |
| 1 | Heat a deep stove-top covered casserole and add the oil, garlic, and onion. Saute over medium heat for a few minutes and add the parsley, basil, and paprika. Saute for 5 minutes and add the rice. Stir and cook for a moment. Add the chicken stock, bring to a boil, and then turn down to a simmer. Add the salt and pepper, cover the casserole, and cook for 20 minutes on low heat. |
| 2 | Stir in the shellfish, cover, and cook 5 minutes more or until clams and mussels open. |