m (Robot: Removing from Category:Beer Recipes) |
m (clean up, replaced: red pepper → red pepper (2)) |
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==Ingredients== |
==Ingredients== |
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* 1 12-ounce can [[beer]] |
* 1 12-ounce can [[beer]] |
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| − | * 1 10-ounce package frozen [[Peas]] and [[ |
+ | * 1 10-ounce package frozen [[Peas]] and [[carrot]]s, thawed |
* 1 medium [[Onion]], finely chopped |
* 1 medium [[Onion]], finely chopped |
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| − | * 1/2 medium |
+ | * 1/2 medium red pepper, finely chopped |
* 1/4 cup [[butter]] or [[margarine]] |
* 1/4 cup [[butter]] or [[margarine]] |
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* 1 tablespoon [[Chicken]] bouillon granules |
* 1 tablespoon [[Chicken]] bouillon granules |
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* 1 tablespoon chopped fresh [[parsley]] |
* 1 tablespoon chopped fresh [[parsley]] |
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* 1 teaspoon seafood seasoning |
* 1 teaspoon seafood seasoning |
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| − | * 1/2 teaspoon dried [[dill weed]] |
+ | * 1/2 teaspoon dried [[dill|dill weed]] |
| − | * 1 1/2 pounds |
+ | * 1 1/2 pounds fillets, cut into serving-size pieces |
* 1 cup uncooked [[rice]] |
* 1 cup uncooked [[rice]] |
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| − | * 1/4 cup sliced [[ripe olives]] |
+ | * 1/4 cup sliced [[black olive|ripe olives]] |
==Directions== |
==Directions== |
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| − | #Pour [[beer]] into large skillet; stir in [[Peas]] and [[ |
+ | #Pour [[beer]] into large skillet; stir in [[Peas]] and [[carrot]]s, [[Onion]], red pepper, [[butter]], bouillon granules, [[parsley]], seafood seasoning and [[dill]]. |
#Bring to a boil and simmer, uncovered, 3 to 5 minutes. |
#Bring to a boil and simmer, uncovered, 3 to 5 minutes. |
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| − | #Add |
+ | #Add ; cover and simmer 5 minutes or until flakes easily with fork. |
| − | #Remove |
+ | #Remove ; keep warm. |
#Measure liquid in skillet; add enough [[water]] to bring total liquid to 2 cups. |
#Measure liquid in skillet; add enough [[water]] to bring total liquid to 2 cups. |
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#Stir in [[rice]]; bring mixture to a boil. |
#Stir in [[rice]]; bring mixture to a boil. |
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#Reduce heat, cover, and simmer 20 to 25 minutes (50 to 55 minutes for [[brown rice]]) or until [[rice]] is tender and liquid is absorbed. Fluff with fork. |
#Reduce heat, cover, and simmer 20 to 25 minutes (50 to 55 minutes for [[brown rice]]) or until [[rice]] is tender and liquid is absorbed. Fluff with fork. |
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| − | #Arrange |
+ | #Arrange over [[rice]]; garnish with . |
[[Category:American Recipes]] |
[[Category:American Recipes]] |
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[[Category:Carrot Recipes]] |
[[Category:Carrot Recipes]] |
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[[Category:Main Dish Seafood Recipes]] |
[[Category:Main Dish Seafood Recipes]] |
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Latest revision as of 12:47, 21 March 2011
Makes 6 servings.
Ingredients
- 1 12-ounce can beer
- 1 10-ounce package frozen Peas and carrots, thawed
- 1 medium Onion, finely chopped
- 1/2 medium red pepper, finely chopped
- 1/4 cup butter or margarine
- 1 tablespoon Chicken bouillon granules
- 1 tablespoon chopped fresh parsley
- 1 teaspoon seafood seasoning
- 1/2 teaspoon dried dill weed
- 1 1/2 pounds fillets, cut into serving-size pieces
- 1 cup uncooked rice
- 1/4 cup sliced ripe olives
Directions
- Pour beer into large skillet; stir in Peas and carrots, Onion, red pepper, butter, bouillon granules, parsley, seafood seasoning and dill.
- Bring to a boil and simmer, uncovered, 3 to 5 minutes.
- Add ; cover and simmer 5 minutes or until flakes easily with fork.
- Remove ; keep warm.
- Measure liquid in skillet; add enough water to bring total liquid to 2 cups.
- Stir in rice; bring mixture to a boil.
- Reduce heat, cover, and simmer 20 to 25 minutes (50 to 55 minutes for brown rice) or until rice is tender and liquid is absorbed. Fluff with fork.
- Arrange over rice; garnish with .