Title: Seafood and Yellow Rice
Categories: Seafood Grain Mom
Yield: 1 Batch

1	lb	Scallops
1	lb	Shrimp, peeled and deveined
1/2	lb	Crab meat
2	cn	Clams (and juice)
1/2	c	Onion, chopped
1/4	c	Bell pepper, chopped
1/2	c	Margarine
		Chicken stock (or bouillon) and water, to make 4 cups
1	tb	Celery, chopped
		Parsley, chopped
		Garlic, minced
		Salt, to taste
		Black pepper, to taste
		MSG
2	c	Mushrooms, sliced
2	c	Rice, raw
		Saffron (1/2 vial), shredded

Saute onion and bell pepper in margarine until translucent. Add water (and some chicken stock) and a hint of garlic. Add celery, parsley, salt and MSG. (Water that comes out of seafood will make another 1/2 cup of liquid.) Add mushrooms and clams; cover and bring to boil over medium-high heat.

When water comes to rolling boil, put in rice and bring back to LOWEST boil possible. Add saffron; cover pot and don't touch it for 15 minutes. Rice should be cooked, but not split at ends yet --> a little on the dry side. Dump in all the seafood and stir thoroughly. Bring back to a simmer; cover and cook 10 minutes. Might need to cook a little longer with the top off if the shrimp exude a lot of liquid. Check seasonings; can add more butter or pepper.

Mom's notes:

* Might want to add oysters, too. Don't drain the clams!

* If you use canned mushrooms instead of fresh, add them when you put in the seafood.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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