Try this Seafood and Yellow Rice recipe, or contribute your own.
Suggest a better descriptionSaute 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 dont 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 pepper. Moms notes: * Might want to add oysters, too. Dont drain the clams! * If you use canned mushrooms instead of fresh, add them when you put in the seafood.
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Serving Size: 1 Batch (2326g) | ||
Recipe Makes: 1 | ||
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Calories: 4354 | ||
Calories from Fat: 1780 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 197.7g | 264 % | |
Saturated Fat 37.2g | 186 % | |
Monounsaturated Fat 89.7g | ||
Polyunsanturated Fat 60.4g | ||
Cholesterol 1012.9mg | 312 % | |
Sodium 4850.5mg | 167 % | |
Potassium 4546.8mg | 120 % | |
Total Carbohydrate 384.3g | 113 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 381.2g | ||
Protein 243.7g | 348 % | |
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: 4354
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