California Wild Rice Seafood Stew

Created by Chef “Fat Tony”

Delicious Seafood Stew, add a crisp green salad and crusty bread for a complete meal.

1 cups California Wild Rice
3 cups water
   
½ cup diced celery
½ cup diced carrots
¼

cup diced onions
1 cup diced chicken breast
2

Tbsp. Olive oil
2 cups chicken stock
1 cup shrimp stock or clam juice
1 tsp. Freshly chopped thyme
½ tsp. Salt
½ tsp granulated garlic
1

tsp. Pepper
   
12 clams
12 mussels
4 cooked crab claws
   
  Parsley sprig for garnish

Cooking Instructions

  • Cook California Wild Rice in 3 cups salted water until done – approximately 45 minutes and set aside.
  • Sauté celery, onions and carrots in olive oil until soft.
  • Add chopped chicken breast and sauté several minutes.
  • Add chicken stock, shrimp stock, cooked California Wild Rice and seasonings.
  • Simmer for 15 minutes.
  • Add mussels, clams and crab claws and simmer for an additional 5 minutes.
  • Serve in large bowls, perching crab on top.
  • Garnish with parsley
Makes 4 servings.

Nutrition facts per serving:

Waiting nutritional information

This recipe was developed for the California Wild Rice Advisory Board by Created by Chef "Fat Tony", Café Fina and Domenico's, Fisherman's Wharf Monterey, California :: www.cawildrice.com