Pilaf Aux Fruits De Mer Molded Rice With Seafood Recipes

CARIBBEAN-STYLE RICE PILAF

Steps:

• Melt butter in large saucepan over medium heat; add onion and garlic and saute until softened, about 4 minutes.
• Add rice and stir to coat with butter. Add remaining ingredients, cover, and heat to boiling.
• Reduce heat to medium-low and simmer until all liquid is absorbed, about 20 minutes. Remove bay leaf.
• Serve hot or at room temperature.

SHRIMP RICE PILAF

Steps:

• In a large saucepan, melt butter over medium heat; cook garlic until tender and fragrant but not browned, about 1 minute.
• Add shrimp and mix well; stir in rice.
• Pour in stock and bring to a boil; cover.
• Reduce heat and simmer gently for 20 to 25 minutes or until liquid is absorbed.
• Stir in dill; season with salt and pepper to taste.

GRATIN AUX FRUITS DE MER (JULIA CHILD)

Steps:

• Preheat oven to 425 degrees.
• In a heavy bottomed 2 quart saucepan, cook the onions in butter over low heat for 5 minutes, until onions are tender but not browned.
• Stir in the flour, and cook slowly for 2 minutes without coloring.
• Off heat, beat in the boiling milk, then the wine, salmon juice, and the seasonings.
• Now bring this sauce to a boil over moderately high heat, stirring.
• Boil several minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then, thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning.
• Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread in baking dish or pastry shell.
• Sprinkle on the cheese and distribute the butter in pea-sized dots.
• Bake in upper third of oven for about 15 minutes, or until top is nicely browned.

MIDDLE EASTERN RICE PILAF WITH POMEGRANATE

Steps:

• Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
• Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
• Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.

CAJUN-STYLE RICE PILAF

Steps:

• Boil sausage in 1/4 cup water for 5 minutes. While the sausage is boiling, remove the shells from the shrimp. Put shells and tails in 2 cups of water. Bring shrimp water to a boil and simmer for 20 minutes.
• Grill the sausage links for about 5 minutes or until they are completely cooked through. Brush the shrimp with 1/2 tablespoon oil and grill about 2 minutes per side. Pull off and set aside.
• Heat a medium pot on medium high heat and add vegetable oil, onions, and red pepper. Saute for 3 to 4 minutes or until the onions are translucent. Add Cajun seasoning and rice; cook and stir for 1 minute. Add the Syrah Rose, stir for a few seconds, and strain the shrimp stock into the pot. Once it comes to a boil, turn the heat down to a simmer, cover, and cook for 20 minutes.
• Meanwhile, chop the shrimp and sausage into bite-sized pieces.
• Once rice is done, add peas, shrimp, and sausage and cook for another 2 minutes to heat through. Add salt and pepper to your taste. Garnish with chopped green onions.

PILAF AUX FRUITS DE MER (MOLDED RICE WITH SEAFOOD)

Steps:

• Melt two tablespoons of the butter in a saucepan and add onehalf cup of the onion. Cook, stirring, until the onion is wilted. Add the rice, water and salt, and stir. Bring to the boil. Cover closely and simmer 17 minutes.
• Meanwhile, put the mussels in a small kettle and add the remaining onions, wine and parsley. Cover closely and bring to the boil. Let cook two minutes, shaking the kettle, until the mussels open. Drain and reserve the cooking liquid. There should be about one and one-half cups. Let the mussels cool.
• Pour the reserved mussel liquid into a saucepan, and add the shrimp and scallops. Bring to the boil and let simmer, stirring, about one minute. Remove the shrimp and scallops with a slotted spoon and strain the liquid. There should be about one and three-quarter cups. Set the seafood aside.
• When the mussels are cool enough to handle, remove the meat and discard the shells. There should be about one and one-half cups.
• Melt two tablespoons of butter in a saucepan and add the shallots. Cook until the shallots are wilted. Add the flour and stir, using a wire whisk. When blended, add the reserved one and one-half cups of cooking liquid, stirring rapidly with the wire whisk. Add one-half cup of heavy cream and bring to the boil.
• Spoon the remaining two tablespoons of heavy cream into a small skillet and add the seafood mixture. Stir just to heat through. Cook just to rid the food of excess liquid.
• Add half a cup of the sauce to the seafood and stir to blend. Add half of the chives and stir.
• Butter a six-cup mold with one teaspoon of butter.
• Spoon about three-quarters of the rice into the mold. Make a hollow in the center of the rice while building up the rice around the inside of the mold, pressing firmly to make it adhere.
• Spoon the seafood, plus one-half cup of sauce, into the center of the rice. Cover with as much of the remaining rice as possible. Press down firmly on the rice to make it adhere.
• Carefully unmold the rice mold onto a round platter.
• To the sauce in the saucepan, swirl in the remaining one tablespoon of butter and the remaining chives. Bring to the simmer. Spoon a small amount of the sauce around the rice mold. Serve with the remaining hot sauce.