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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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