Rice Pilaf Valencienne
From notyourmomma 16 years ago
- 50 minutes to make
- Serves 4
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. Read more See less
Ingredients
- 1 lb. of whitefish (whiting, sole, flounder, bass) free of skin/bones shopping list
- 8 large shrimp, shelled, deveined shopping list
- 8 sea scallops shopping list
- flour for coating shopping list
- 2 eggs beaten with 1 tablespoon of oil, seasoned liberally with salt and pepper shopping list
- Dijon mustard (about 1/4 cup) shopping list
- fresh bread crumbs (I like panko crumbs best these days) shopping list
- 1/4 cup of butter melted with 1/8 cup of oil shopping list
- ************************************************************************* shopping list
- 1/4 cup of olive oil shopping list
- One cup of peeled diced eggplant shopping list
- 2 small zucchini, diced shopping list
- 4 large mushrooms, sliced shopping list
- 2 cloves of garlic minced shopping list
- 1 yellow onion, diced quite fine shopping list
- 2 ripe tomatoes, peeled, seeded and chopped shopping list
- 2 roasted red peppers cut in strips shopping list
- 1 teaspoon of salt shopping list
- 1/2 teaspoon of black pepper shopping list
- 1 1/2 cups of long grain rice shopping list
- 3 cups of chicken broth shopping list
- 1/2 cup of white wine shopping list
- 1 clove of garlic, minced shopping list
- 1/4 teaspoon or a generous pinch of red pepper flakes shopping list
- handful of chopped parsley shopping list
- 12 debearded mussels shopping list
How to make it
- 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
People Who Like This Dish 6
- ttaaccoo Buffalo, NY
- waterlily Joplin, MO
- absolutgoddess Altoona, PA
- jo_jo_ba Oshawa, CA
- winker47 Round Rock, TX
- notyourmomma South St. Petersburg, FL
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The Rating
Reviewed by 1 people-
this sounds delish! will make it soon. thank you for putting this one on GR. lots of typing!!
I agree with you re combining mustard with eggwash!) 5555555555555555555
ttaaccoo
in Buffalo loved it
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