Vegetable and Seafood Rice Bowl

Template:Recipes Top Right by user Elocina

Info

Cook Time: About 10 minutes

Serves: 6

Ingredients

• 1 14.5 ounce can low sodium chicken broth

• 8 ounces sliced mushrooms

• 1-1/2 cups plum tomatoes, coarsely chopped

• 1/2 cup sliced roasted red bell peppers

• 1/2 pound uncooked peeled and deveined shrimp. Thaw if frozen.

• 1/2 pound cod fillet, cubed

• 6 ounces scallops, halved

• 1/2 cup dry white wine

• 1/2 teaspoon salt

• 1/4 teaspoon dried red pepper flakes

• 1/4 cup fresh cilantro, chopped

• Cooked rice

Directions

1.Bring broth to a boil then stir in mushrooms and cook for 2 minutes. Add remaining ingredients except for cilantro and rice.

2.Reduce heat to medium-low and cook for about 7 minutes or until shrimp turns pink and tender.

3.Serve over rice (optional) in bowls sprinkled with cilantro.

Tips

• For instructions on how to roast a pepper, see the first step of Red Pepper Dip.
• You can substitute chicken broth or water for the wine.
• You can substitute your favorite pasta for the rice.

Source

• Vegetable and Seafood Rice Bowl from the Public Health Cookbook by the Seattle & King County Department of Public Health -- original source of recipe, public domain government resource

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