Name: Seafood and Yellow Rice
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats		Seafood, Grains, Mom	1	Batch

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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