Clam Pilaf Food

CLAM PILAF

Clam Pilaf image

This is a recipe I've had for at least 30 years. My sister gave it to me way back when. I've tweaked it just a bit. Brown rice makes this super healthy, but I also like to use an arborio rice sometimes for a change of pace. This actually goes a long way and fills you up pretty well. Great for the diet-conscious.

Provided by JackieOhNo

Categories One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup chicken broth or 1/4 cup chicken stock
1/4 cup finely chopped onion
1 (12 ounce) can baby clams or 2 (6 ounce) cans chopped clams, drained
1 (14 1/2 ounce) can diced tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
salt and pepper
1 cup cooked brown rice or 1 cup cooked arborio rice

Steps:

In a medium skillet or saucepan, cook onion in broth until tender. Add remaining ingredients, except rice, and simmer, covered, until heated through. Divide onto 2 plates, each holding 1/2 cup rice.

Nutrition Facts : Calories 314, Fat 3.2, SaturatedFat 0.6, Cholesterol 53.5, Sodium 1178.3, Carbohydrate 39.6, Fiber 4.7, Sugar 6.4, Protein 31.1

SHRIMP PILAF

Shrimp Pilaf image

This is a tasty, colorful dish that is nice for dinner guests. I like to serve this with garlic bread and a green salad. Recipe is from a Sunset cookbook.

Provided by Hey Jude

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

6 tablespoons butter
1 lb raw large shrimp, shelled and deveined
1 (8 ounce) bottle clam juice
1 medium onion, thinly sliced
2 cloves garlic, minced
1 cup long-grain raw white rice
1 teaspoon turmeric
1 cup thinly sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, peeled and chopped
1 (10 ounce) package frozen tiny peas, thawed
chopped parsley

Steps:

Melt 2 tablespoons of the butter in a deep, heavy 4-5 quart pan over medium heat; add shrimp and cook, stirring, until almost opaque throughout, about 3 to 4 minutes.
Lift out and set aside (shrimp will get more cooking time later).
Pour pan juices into a 1-quart measuring cup; add clam juice and enough water to make 2 1/2 cups, set aside.
Melt remaining 1/4 cup butter in pan over medium heat; add onion and garlic, cook, stirring often, until onion is soft, about 5 minutes.
Add rice and turmeric; cook, stirring for 2-3 minutes, add celery, salt, pepper and clam juice mixture.
Reduce heat, cover and simmer until rice is almost tender to bite, about 15 minutes.
With a fork, lightly mix tomatoes and peas into rice; scatter shrimp over top, cover and continue to cook until rice is tender to bite and liquid is absorbed, about 10 more minutes.
Sprinkle with parsley.

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