Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 Rating
Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
6 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large saucepan; place over medium heat. Cover and bring just to a simmer; reduce heat to low, and keep warm. (Do not boil.)

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  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add garlic, and saute 1 minute. Stir in rice; cook, stirring constantly, 2 minutes. Reduce heat to medium-low.

  • Add 1 cup of simmering broth mixture to rice mixture, stirring constantly until most of liquid is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring constantly until each 1/2 cup addition is absorbed, about 50 minutes. (Rice will be tender and will have a creamy consistency.) Stir in shrimp, scallops, and tomato after 30 minutes of cooking. Stir in crabmeat after 40 minutes of cooking.

  • Remove from heat; stir in goat cheese and basil. Serve immediately.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

429 calories; calories from fat 18%; fat 8.6g; saturated fat 4.2g; mono fat 2g; poly fat 1.2g; protein 36.1g; carbohydrates 50.1g; cholesterol 151mg; sodium 547mg.
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