Done with short grain brown rice and a mixture of seafood. Tomato based

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Name: Seafood Risotto
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8
Cuisine: not set
Ingredients: 2 cups Short brown rice Cleaned and riInsed; 4 cups water; 1 Can Anchovies; 200 grams Salmon cubed; 1 Can Mackerel drained, cubed; 200 grams shrimps deveined; 3 cloves Garlic bruised, peeled, chopped; 2 Sweet yellow peppers Cleaned, seeded, chopped In 1inch chunks; 1 Large Onion Coarsely cChopped; 3 Céleri stalks trimmed, strings removed, coarsely chopped; 1 Cup Clam broth or veggie broth; 1 Large can Chopped Italian plum tomatoes Drained; 2 tablespoons Chicken broth powder; 2 tablespoons Capers; 2 tablespoons Fish sauce Nuoc Mam

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INGREDIENTS

2 cups Short brown rice ; Cleaned and riInsed
4 cups water
1 Can Anchovies
200 grams Salmon ; cubed
1 Can Mackerel ; drained, cubed
200 grams shrimps ; deveined
3 cloves Garlic ; bruised, peeled, chopped
2 Sweet yellow peppers ; Cleaned, seeded, chopped In 1inch chunks
1 Large Onion ; Coarsely cChopped
3 Céleri stalks ; trimmed, strings removed, coarsely chopped
1 Cup Clam broth or veggie broth
1 Large can Chopped Italian plum tomatoes ; Drained
2 tablespoons Chicken broth powder
2 tablespoons Capers
2 tablespoons Fish sauce ; Nuoc Mam

Servings

INSTRUCTIONS

Meanwhile,...

Open a can of anchovies, pour all content with its oil in large deep frying pan, simmer gently. When anchovies fall apart add chopped garlic, capers, a few minutes until fragrant. Add onion, simmer 2minutes, add canned chopped mackerel. Add céleri, yellow peppers, canned chopped tomatoes, and simmer for 10 minutes.

Warm Oven at 375 deg.

In separate bowl, toss salmon chunkschunks with shrimps with 1 tbs olive oil, 1clove of garlic, 1tbs of fish sauce. In non stick frying pan sauté mixture quickly for 1minute. Put aside.

When rice is cooked,

Mix all ingredients in large bowl. Add Grind fresh coarse pepper. Return mixture to slightly oiled oven dish (the washed and oiled Creuset pot works nicely for me) . Place covered oven dish in oven and bake at 375 for 40 minutes.

NOTES

Cooking brown rice ahead and storing it in sealed bags, thawing the amount needed ahead of time saves preparation time.
The assembled warmed rice with freshly prepared fish mixture could also cook together in slow (250deg) in covered dish for 1hr, leaving you free to entertain while flavors permeate the rice. It could be spiced up with red chilies.

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Seafood Risotto

2 cups Short brown rice Cleaned and riInsed
4 cups water
1 Can Anchovies
200 grams Salmon cubed
1 Can Mackerel drained, cubed
200 grams shrimps deveined
3 cloves Garlic bruised, peeled, chopped
2 Sweet yellow peppers Cleaned,  seeded,  chopped In 1inch chunks
1 Large Onion Coarsely cChopped
3 Céleri stalks trimmed, strings removed,  coarsely chopped
1 Cup Clam broth or veggie broth
1 Large can Chopped Italian plum tomatoes Drained
2 tablespoons Chicken broth powder
2 tablespoons Capers
2 tablespoons Fish sauce Nuoc Mam

I love cooking brown rice in my Creuset pot... Or in any good quality heavy enamel cast iron pot.  Add water, chicken broth powder or salt and bring to a boil. Then add short brown rice. Stir once thoroughly , place heavy lid on and slowly simmer for 45 minutes. Do NOT stir anymore. Check that simmering is constant once or twice, adjust heat as necessary.  When you see little pits in the surface of the rice, your rice will be cooked.(15 min for white rice). 
Meanwhile,... 
Open a can of anchovies,  pour all content with its oil in large deep frying pan, simmer gently. When anchovies fall apart add chopped garlic, capers, a few minutes until fragrant. Add onion,  simmer 2minutes, add canned chopped mackerel.  Add céleri, yellow peppers,  canned chopped tomatoes, and simmer for 10 minutes.

Warm Oven at 375 deg. 
In separate bowl, toss salmon chunkschunks with  shrimps with 1 tbs olive oil, 1clove of garlic, 1tbs of fish sauce. In non stick frying pan sauté mixture quickly for 1minute.  Put aside.

When rice is cooked,  
Mix all ingredients in large bowl. Add Grind fresh coarse pepper. Return mixture to slightly oiled oven dish (the washed and oiled Creuset pot works nicely for me) . Place covered oven dish in oven and bake at 375 for 40 minutes.

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Nutrition

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Serving Size: 1 Serving (181g)
Recipe Makes: 8 Servings

Calories: 62
Calories from Fat: 19 (31%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.8g
Cholesterol 20.1mg		6 %
Sodium 439mg		15 %
Potassium 211.9mg		6 %
Total Carbohydrate 2.6g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.2g
Protein 7.7g		11 %
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.

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Calories per serving: 62

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