Easy, yet elegant Casserole ideal for dinner parties and/or a special family dinner. This was a recipe by the famous Rose Reissman from www.theartoflivingwell.com
I took a class from her seveal years ago with a friend-one of the most fun extra curriculars to put on your bucket list
Regardless, it's no longer available on her website but I've perfected it and all my subjects LOVE it when I make this
:)
Shelly
1. Bring rice and stock to a boil. Cover and let simmer for 10 minutes. Remove from heat and keep covered for 10 extra minutes. Fluff with fork. Set aside.
2. In bowl combine stock, milk, cornstarch and Dijon mustard. Mix until smooth. Set aside.
3. In large non-stick skillet, sprayed with vegetable spray, add oil and sauté garlic and onion for 3 minutes. Add bell pepper and sauté for 2 minutes. Add seafood and on a high heat sauté just until almost cooked, approximate 3 minutes. Add the stock, milk, cornstarch and Dijon mustard mix ... followed by the green onions, dill, cheese and salt and pepper.
4. Spoon rice into a casserole dish, pour seafood over top. Combine topping ingredients and sprinkle over top. Broil for 1 minute or until golden brown
I have learned:
--> to prepare all ingredient combinations in the recipe in advance of starting anything
--> to use fresh shrimp and scallops whenever possible
--> to watch the time when broiling VERY closely (it can burn very quickly)
--> to combine this with other dishes at dinner parties just in case a guest has shellfish allergies
I have learned:
--> to prepare all ingredient combinations in the recipe in advance of starting anything
--> to use fresh shrimp and scallops whenever possible
--> to watch the time when broiling VERY closely (it can burn very quickly)
--> to combine this with other dishes at dinner parties just in case a guest has shellfish allergies
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 316 | ||
Calories from Fat: 88 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 4.5g | 22 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 154.7mg | 48 % | |
Sodium 613.8mg | 21 % | |
Potassium 678.5mg | 18 % | |
Total Carbohydrate 24.9g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 23.9g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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