• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Seafood and Yellow Rice

  • Recipe Submitted by on

Category: Seafood, Grains

 Ingredients List

  • 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


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

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.

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