| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Casseroles, Fish, Seafood | 6 | Servings | |
INGREDIENTS
| 1 | c | Rice,uncooked |
| 1 1/2 | c | Chicken broth |
| 3 | tb | Butter or margarine |
| 1 | Bay leaf | |
| 3/4 | ts | Salt |
| 1/4 | ts | Tarragon,crushed |
| 1/8 | ts | Paprika |
| 1/2 | c | Onion,chopped |
| 1 | Garlic clove,minced/pressed | |
| 1/4 | lb | Mushrooms,fresh,sliced |
| 1 1/2 | lb | Shrimp,medium-size |
| 1 | cn | Artichoke hearts(14oz) |
| 4 | Tomatoes,med,fresh,wedged | |
| 2 | tb | Lemon juice,fresh |
| 1/4 | c | Parsley,chopped |
INSTRUCTIONS
1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay leaf, salt, tarragon and paprika; bring to a rolling boil. 2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed. 3. Remove from heat; let stand, covered, 10 minutes. 4. Meanwhile, melt the remaining butter in a skillet. 5. Add onion and garlic; cook until almost tender. 6. Add mushrooms; cook 1 to 2 minutes. 7. Stir in shrimp, artichoke hearts and tomatoes; drain. 8. Remove bay leaf from rice; fluff rice with fork. 9. Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1 1/2-quart casserole. 10. Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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