Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Rice,uncooked |
1½ cup | Chicken broth |
3 tablespoons | Butter or margarine |
1 \N | Bay leaf |
¾ teaspoon | Salt |
¼ teaspoon | Tarragon,crushed |
⅛ teaspoon | Paprika |
½ cup | Onion,chopped |
1 \N | Garlic clove,minced/pressed |
¼ pounds | Mushrooms,fresh,sliced |
1½ pounds | Shrimp,medium-size |
1 can | Artichoke hearts(14oz) |
4 \N | Tomatoes,med,fresh,wedged |
2 tablespoons | Lemon juice,fresh |
¼ cup | Parsley,chopped |
1. Combine in a medium-size saucepan rice, broth 1 tablespoon butter, bay leaf, salt, tarragon and paprika; bring to a rolling boil. 2. Reduce heat to low; cover and simmer 12 to 15 minutes, or until all liquid is absorbed.
3. Remove from heat; let stand, covered, 10 minutes. 4. Meanwhile, melt the remaining butter in a skillet. 5. Add onion and garlic; cook until almost tender. 6. Add mushrooms; cook 1 to 2 minutes. 7. Stir in shrimp, artichoke hearts and tomatoes; drain. 8. Remove bay leaf from rice; fluff rice with fork. 9. Add rice, lemon juice and parsley to shrimp mixture; spoon into buttered 1½-quart casserole. 10. Keep hot in preheated 300'F. oven until ready to serve; allow 12 to 15 minutes.