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3 Green onions
3/4 c Short-grain rice (such as
-Valencia, arborio or pearl)
-OR
Long grain rice
1 cn Stewed tomatoes (16 oz.)
1 cn Low-salt or regular chicken
-broth (14 1/2 oz.)
3/4 ts Dry thyme
1/4 ts Pepper
1/2 ts Salt (optional)
2/3 c Frozen petite peas (do not
-thaw)
8 Live blue mussels OR
8 sm Live greenshell mussels
6 oz Raw medium shell-on shrimp
3/4 lb Orange Roughy, cut into 1
-inch pieces
Finely slice green onions; reserve 1/4 cup of the green tops for
garnish. In a deep microwaveable casserole bowl or 8 cup measure,
combine onions. rice, tomatoes and their liquid, broth, thyme, pepper
and salt (dish needs to be twice the height of these combined
ingredients).
Cover dish tightly and microwave on high (100% power) for 16 minutes,
rotating the dish a quarter turn halfway through cooking.
Remove the dish from microwave; stir in peas. Arrange mussels and
shrimp alternately around the edge of dish, sticking mussels upright
into the rice mixture and shrimp head down and tail toward center
(they do not need to be completely covered with liquid). Arrange fish
pieces in an even layer in center, on top of the rice mixture.
Cover and microwave on high until most of the fish has turned opaque
throughout and mussels open, 5 to 8 minutes more. Mixture will look
saucy. Let stand, covered, about 3 minutes for fish to finish
cooking. Serve in wide shallow bowls and sprinkle with reserved green
onions over each serving. Makes 4 servings.
Note: Clams, Scallops and Grouper may be substituted.
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