Seafood > Rice > Pilaf

Seafood Birdsnest and Rice Pilaf Recipe

Ingredients with Measurements:
- 1 pound of mixed seafood (shrimp, scallops, and crab meat)
- 1 cup of cooked white rice
- 1/2 cup of chopped onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped green bell pepper
- 2 cloves of minced garlic
- 1/4 cup of vegetable oil
- 1/4 cup of all-purpose flour
- 1 cup of chicken broth
- 1/2 cup of heavy cream
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste

Special Equipment Needed:
- Large skillet
- Mixing bowl
- Baking dish

Step-by-Step Instructions:

1. Preheat the oven to 350°F.

2. In a large skillet, heat the vegetable oil over medium heat. Add the onion, celery, green bell pepper, and garlic. Cook until the vegetables are tender.

3. Add the flour to the skillet and stir until it is well combined with the vegetables.

4. Gradually add the chicken broth and heavy cream to the skillet, stirring constantly until the mixture thickens.

5. Add the mixed seafood to the skillet and cook until it is fully cooked.

6. In a mixing bowl, combine the cooked white rice and chopped parsley.

7. Grease a baking dish with cooking spray.

8. Spoon the seafood mixture into the baking dish, creating a "birdsnest" shape in the center.

9. Spoon the rice pilaf around the "birdsnest" seafood mixture.

10. Bake in the preheated oven for 20-25 minutes or until the rice is heated through.

11. Serve hot.


- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4 people.

Nutritional information:
- Calories per serving: 450
- Fat per serving: 22g
- Carbohydrates per serving: 35g
- Protein per serving: 28g

Substitutions for ingredients:
- Instead of mixed seafood, you can use any seafood of your choice.
- Instead of white rice, you can use brown rice or quinoa.

Variations:
- Add diced tomatoes to the vegetable mixture for a tomato-based sauce.
- Add chopped bacon to the rice pilaf for added flavor.
- Use coconut milk instead of heavy cream for a dairy-free option.

Tips and Tricks:
- Be sure to fully cook the seafood before adding it to the skillet.
- Use a spoon to create the "birdsnest" shape in the center of the baking dish.
- Add salt and pepper to taste.

Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- Reheat in the microwave or oven until heated through.

Presentation Ideas:
- Serve on a large platter with fresh parsley as a garnish.

Garnishes:
- Fresh parsley

Pairings:
- Serve with a side salad or steamed vegetables.

Suggested Side Dishes:
- Steamed broccoli
- Roasted asparagus
- Caesar salad

Troubleshooting Advice:
- If the sauce is too thick, add more chicken broth or heavy cream to thin it out.

Food Safety Advice:
- Be sure to fully cook the seafood before adding it to the skillet.

Food History:
- The "birdsnest" shape is a traditional Chinese cooking technique that involves creating a nest-like shape with food.

Flavor Profiles:
- This dish has a creamy and savory flavor with a hint of sweetness from the seafood.

Serving Suggestions:
- Serve hot with a side salad or steamed vegetables.

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Taste: Savory, Tangy, Herbal, Aromatic, Rich