Western Rice Mills | Rice Distributor | Global Food Supplier
  • Home
  • About
    • History
  • Markets
    • Wholesale
    • Private Label
    • Export
    • Retail/Consumers
  • Shop Online
  • Products
    • Organic
    • Texana
  • News
  • Contact
  • Home
  • About
    • History
  • Markets
    • Wholesale
    • Private Label
    • Export
    • Retail/Consumers
  • Shop Online
  • Products
    • Organic
    • Texana
  • News
  • Contact
Recipes

Rice Recipe: Rice Topped Seafood Pie

 
Recipe Category: Main Course
Rice Topped Seafood Pie
Rice Topped Seafood Pie

Cooking Instructions

Made with leftover rice, this dish can be constructed lickity split! Served with a tossed green salad and a glass of Pinot Grigio, this is an easy, yet elegant weeknight meal.

Preheat broiler to high. In a large skillet over medium-high heat, add 1 tbsp (15 mL) butter.

​Add the shrimp and scallops; cook, turning as needed, for 5 minutes or until cooked through. Transfer mixture to a square 7 x 11-inch (2 L) baking dish. (Blot with paper towel if any liquid accumulates.)

Return the skillet to the burner and reduce heat to medium. Add another 1 tbsp (15 mL) butter, onion, garlic, mushrooms, salt and pepper stirring often, for 10 minutes or until softened.

Sprinkle with flour and stir to coat vegetables evenly. Stirring constantly, pour in broth, wine and cream. Cook, stirring often, for 5 minutes or until thickened. Add peas, dill weed, lemon zest and Dijon into the sauce. Pour sauce evenly over the seafood.

Warm the rice in the microwave on high for 2 minutes; toss with parsley. Spread the rice mixture evenly over seafood mixture, leaving a 1-inch (2.5 cm) border around the edge of the dish uncovered.

Melt remaining butter and blend with paprika; brush evenly over rice. Broil for 5 minutes or until rice is lightly browned

Ingredients

3 tbsp  butter, divided
1 lb thawed, medium  shrimp (42 count), cleaned and de-veined 
1/2 lb   thawed bay scallops
1 small onion, finely chopped
1 clove garlic, finely chopped
2 cups  sliced fresh mushrooms 
1/2 tspeach salt and pepper
1 tbsp  all-purpose flour
1/2 cup chicken broth
1/4 cup white wine
1/4 cup 35% whipping cream
3/4 cup frozen peas, thawed
1 tsp dried dill weed
1 tsp finely grated lemon zest
1 tsp Dijon mustard
3 cups  cooked U.S. long grain white or brown rice
1 tbsp chopped fresh parsley
1/2 tsppaprika

Nutritional Value

Per Serving (Size) 1/6 recipe
Calories 340
Fat (g)11
Protein (g) 26
Carbs (g) 31
Fibre (g) 2
Sodium (mg) 799
Source: www.riceinfo.com

Servings: 6


Credits:Content Published by Privilege Digital Media | Recipes by USA Rice



Comments are closed.
Picture

QUICK CONTACT

Western Rice Mills Ltd
1059 - 11111 Twigg Place,
​Richmond, BC
V6V 0B7
Canada

SEE MAP
CONTACT BY EMAIL
Phone:
1-604-321-0338

​Fax:
​1-604-321-0331
Hours:
M-F 8:30 AM to 4:30 PM

​SEE HOLIDAY HOURS

QUICK PAGE LINKS

HOME
HOMEPAGE​

​ABOUT 
ABOUT US​
​
HISTORY
OUR MARKETS
MARKETS

WHOLESALE
​PRIVATE LABEL
​
EXPORT

RETAIL CONSUMERS
PRODUCTS
ALL RICE PRODUCTS
​
​TEXANA
ORGANIC 
ORGANIC FOODS

ORGANIC RICE
ORGANIC QUINOA
ORGANIC LENTILS
ORGANIC PULSES
CONSUMERS
​
WHERE TO BUY
​
SHOP ONLINE

NEWS LINKS
NEWS 
​
COMPANY NEWS
​BLOG
RESOURCES
​COOKING TIPS & IDEAS
RECIPES
RICE RECIPES
QUINOA RECIPES
LENTIL RECIPES

ARTICLES & POSTS
VIDEOS
Certification
​Western Rice Mills Ltd
​
A Global Rice Company
Established in 1964, British Columbia (BC), Canada
Foods Supplier | Rice Importer | Rice Distributor
Copyright © 2020 - 2022 All rights reserved.

Picture