Vegetable and Seafood Rice Bowl

Description

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

• Cook Time: About 10 minutes
• Serves: 6

Ingredients

• 1 x 14½ ounce can low sodium chicken broth
• 8 ounces sliced mushrooms
• 1½ cups plum tomatoes, coarsely chopped
• ½ cup sliced roasted red bell peppers
• ½ pound uncooked peeled and de-veined shrimp. Thaw if frozen.
• ½ pound cod fillet, cubed
• 6 ounces sea scallops, halved
• ½ cup dry white wine
• ¼ teaspoon dried red pepper flakes
• ¼ cup fresh cilantro, chopped
• Cooked rice

Directions

1. Bring broth to a boil then stir in mushrooms and cook for 2 minutes.
2. Add remaining ingredients except for cilantro and rice.
3. Reduce heat to medium-low and cook for about 7 minutes or until shrimp turns pink and tender.
4. Serve over rice (optional) in bowls sprinkled with cilantro.

Tips

• You can substitute chicken broth or water for the wine.
• You can substitute your favorite pasta for the rice.