Rice Topped Seafood Pie
6 servings
Main Course
Effortless elegance: Transform leftover rice into a quick gourmet dinner.
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.
Brown Rice, Long Grain
Ingredients
3 tbsp (45 mL) butter, divided
1 lb (500 g) thawed, medium shrimp (42 count), cleaned and de-veined
1/2 lb (250 g) thawed bay scallops
1 small onion, finely chopped
1 clove garlic, finely chopped
2 cups (500 mL) sliced fresh mushrooms
1/2 tsp (2 mL) each salt and pepper
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) chicken broth
1/4 cup (50 mL) white wine
1/4 cup (50 mL) 35% whipping cream
3/4 cup (175 mL) frozen peas, thawed
1 tsp (5 mL) dried dill weed
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) Dijon mustard
3 cups (750 mL) cooked U.S. long grain white or brown rice
1 tbsp (15 mL) chopped fresh parsley
1/2 tsp (2 mL) paprika
Directions
Step 1
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.)
Step 2
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.
Step 3
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.
Step 4
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;
Recipes by riceinfo.com