| 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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