CLAM PILAF
This is a recipe I've had for at least 30 years. My sister gave it to me way back when. I've tweaked it just a bit. Brown rice makes this super healthy, but I also like to use an arborio rice sometimes for a change of pace. This actually goes a long way and fills you up pretty well. Great for the diet-conscious.
Provided by JackieOhNo
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet or saucepan, cook onion in broth until tender. Add remaining ingredients, except rice, and simmer, covered, until heated through. Divide onto 2 plates, each holding 1/2 cup rice.
Nutrition Facts : Calories 314, Fat 3.2, SaturatedFat 0.6, Cholesterol 53.5, Sodium 1178.3, Carbohydrate 39.6, Fiber 4.7, Sugar 6.4, Protein 31.1
SHRIMP PILAF
This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.
Provided by Hey Jude
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
- Lift out and set aside (shrimp will get more cooking time later).
- Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
- Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
- Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
- Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
- With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
- Sprinkle with parsley.
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