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| Name of Dish |Type: |Ethnicity: |Source: |Contributor: |
|Seafood Baked Rice |F |Asian (Chinese) |Mother |Jay Wong |
|Quantities |Units | Ingredients |
|2 |Cup |Uncooked long grain rice |
|1 |Can |Cream of mushroom soup |
|1 (roughly) |Cup |Grated Mozzarella cheese |
|¼ |Cup |Grated Parmesan cheese |
|1-2 |Cloves |Minced garlic |
|1 |large |Beaten egg |
|1 |Tbsp |Butter or margarine |
|1 |Cup |Frozen Mixed vegetables (of peas, corn, and carrot) |
|5-7 |medium |button mushrooms |
|5-7 |medium |peeled fresh shrimps |
|3-5 |medium |scallops |
|1 |medium |squid sliced into rings |
|¼ |cup |clams |
|Directions: |
|Cook the rice normally as directed or in rice cooker, set aside to cool afterwards (using left over rice is perfectly fine) |
|preheat the oven to 375 degrees |
|in a pan, on medium heat, melt the butter and add the garlic and button mushrooms |
|once the garlic is fragrant, add the rice, mixed vegetables and egg. Cook until the egg is no longer solid and the vegetables are soft |
|add half of the can of cream of mushroom soup and ¼ cup of the grated mozzarella cheese and mix well. Take the rice mixture off the heat |
|in a casserole dish, add a layer of the rice mixture to the bottom of the dish |
|add a layer of half of the seafood and pour ¼ of the can of the cream of mushroom soup |
|add the rest of the rice mixture and then the rest of the seafood on top of that |
|pour the remaining cream of mushroom soup over top and sprinkle the mozzarella and parmesan cheese over the top |
|place the casserole dish into the oven and bake for 20-25 minuets or until the cheese has become golden brown |
|Serve immediately |
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