Recipe

Rice Pilaf Valencienne Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year, 1 month ago Simply said, Zesty seafood skewers served with a dressed up version of rice stewed with vegetables. The seafood skewers are a little fussy but the flavor is terrific and worth the effort. I sometimes mix the dijon with the egg wash, it seems easier to me. ... More Prep:20m Cook:50m Servings:4	Notyourmomm
	mussels long grain rice summer squash eggplant

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Ingredients

1 lb. of whitefish (whiting, sole, flounder, bass) free of skin/bones

8 large shrimp, shelled, deveined

8 sea scallops

flour for coating

2 eggs beaten with 1 tablespoon of oil, seasoned liberally with salt and pepper

Dijon mustard (about 1/4 cup)

fresh bread crumbs (I like panko crumbs best these days)

1/4 cup of butter melted with 1/8 cup of oil

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1/4 cup of olive oil

One cup of peeled diced eggplant

2 small zucchini, diced

4 large mushrooms, sliced

2 cloves of garlic minced

1 yellow onion, diced quite fine

2 ripe tomatoes, peeled, seeded and chopped

2 roasted red peppers cut in strips

1 teaspoon of salt

1/2 teaspoon of black pepper

1 1/2 cups of long grain rice

3 cups of chicken broth

1/2 cup of white wine

1 clove of garlic, minced

1/4 teaspoon or a generous pinch of red pepper flakes

handful of chopped parsley

12 debearded mussels

Directions

In a deep sauce pot, heat olive oil

Add garlic and onions, saute briefly.

Add the rest of the vegetables, cook for five minutes.

Add the rice and toss to coat lightly.

Stir in rice. Add chicken broth. Bring to a boil.

Cover tightly, reduce heat to low and cook 30 minutes.

Meanwhile in a saute pan, steam the mussels in a mixture of wine, garlic, pepper flakes and a handful of parsley.

(Strain the cooking liquid through a sieve lined with a coffee filter to catch any unwanted particles, and add the broth to the rice.)

While the rice is cooking, prepare your seafood skewers.

Cut the whitefish into 8 pieces.

Wash and dry shrimp and scallops.

Arrange the seafood on short skewers, alternating chunk of fish, shrimp and scallop.

(I double skewer to keep the fish, scallops from spinning uselessly when I try to coat it , talk about frustrations!)

Roll the seafood in flour.

Coat with a mixture of beaten egg, liberally seasoned with pepper and salt and oil. I use a basting brush.

Then roll in bread crumbs and dab each piece of seafood with a little bit of dijon mustard.

In large skillet, heat butter and oil until very hot, saute seafood on the skewers for four minutes per side until golden brown and cooked through.

Serve rice and vegetables in a shallow pasta bowl topped with the mussels and the skewers arranged decoratively around the dish.

Sprinkle with chopped parsley, and lemon wedges.

from the Vincent Price Treasury of Cooking

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