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This can be made with any combination of seafood, such as scallops,
|
crab or lobster. Serve with green beans and endive salad.
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In saucepan, bring 1-1/2 cups salted water to boil. Stir in rice;
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cover and simmer over low heat for 15-20 minutes or until tender and
|
water is absorbed. Remove from heat; stir in egg white and 1 tb of
|
the parsley. Press mixture into bottom of greased 8-inch square
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baking dish or other shallow heat proof casserole with same volume;
|
set aside.
|
|
Meanwhile, in nonstick skillet, melt 1 tb of the butter over
|
medium-high heat; cook garlic, mushrooms and celery, stirring, for
|
about 5 minutes or just until vegetables start to brown. Stir in
|
onions, dill and 1/4 ts each of the salt and pepper; cook over high
|
heat for about 2 minutes or until lightly browned. transfer to large
|
bowl.
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|
Whip out skillet; pour in 2 cups water and bring to simmer. Cook
|
shrimp for about 1 minute or just until pink. Reserve 1 cup of
|
liquid, rinse shrimp under cold running water. Shell and devein
|
shrimp; arrange over rice in baking dish.
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|
In heavy saucepan, melt remaining butter over medium heat; stir in
|
flour. Cook, stirring, for about 2 minutes, without browning;
|
gradually whisk in reserved liquid and milk. Cook, stirring, for
|
about 20 minutes or until thickened. Remove from heat; stir in 1/2
|
cup of the cheese, lemon rind and remaining salt and pepper until
|
cheese is melted. Stir into vegetable mixture along with remaining
|
parsley; pour over shrimp in baking dish.
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[Can be prepared to this point, covered and refrigerated for up to 1
|
day. Let stand at room temperature for 30 minutes before baking.]
|
|
In small bowl, stir together remaining cheese and bread crumbs.
|
Sprinkle evenly over casserole. Bake in 325F 160C oven for 40-50
|
minutes or until heated through. Broil for about 2 minutes or until
|
top is golden. Let stand for 15 minutes.
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|
4 servings for $17.01CDN [Nov 95]
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|
Per Serving: about 480 calories, 32 g protein, 19 g fat, 43 g
|
carbohydrate, excellent source calcium, good source iron
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Tip: For added colour, substitute 1/4 cup wild rice for long-grain
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rice. cook wild rice for 30 minutes before adding long-grain rice.
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Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
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& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
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Kitchen
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