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Seafood Fried Jollof Rice
2021-11-08
https://www.metro.ca/userfiles/image/recipes/riz-frit-Jollof-fruits-mer-11761.jpg
PT10M
PT30M
PT40M
To prepare the rice, bring water to boil in a pan, add basmati rice and leave to parboil for 5 minutes.Then, drain the water and set parboiled rice aside.In a large pan, add vegetable oil, chopped red onions, garlic and thyme and fry for 2 minutes over medium heat.Add the tomato paste and 2 cups of stock, and simmer for 5 minutes.Add bay leaves, peppers, salt, and curry powder.Next, add parboiled basmati rice into the pan and bring to boil.Add the remaining stock at intervals, until the rice is fully cooked.To prepare the mixed seafood and vegetable: in a saucepan, add butter and mixed seafood and sauté on low heat until cooked.Next, add in the chopped bell peppers, carrots, green onions and sweet peas and stir fry for 2 minutes.Add the mixed seafood and vegetable into the cooked basmati rice and stir over medium heat until fully mixed in.Scoop rice onto a platter and garnish with additional sweet peas and green onions.Notes:While cooking basmati rice, add the stock at intervals while checking how done the rice is, to prevent overcooking.Thaw seafood and vegetables before cooking to avoid liquid in the stir-fryThis dish can be enjoyed with some fried plantains and/or green vegetable salad.For a vegetarian version of this dish, swap seafood with mixed vegetables, and use vegetable stock.Source: Anthonia in Kitchener
4
Metro
2
5
5
1
3 cups basmati rice
2 cups mixed seafood (shrimp, scallops, squid)
1 cup green onions / scallions, chopped
1 cup carrots, chopped
2 cups sweet bell peppers, chopped
1/2 cup green sweet peas
3 Tbsp. tomato paste
2 large red onions, chopped
1/2 tsp. garlic, chopped
1/4 cup vegetable oil
1 tsp. curry powder
1 tsp. thyme
2 dried bay leaves
4 cups stock (vegetable, chicken or beef stock)
4 cups water
2 Tbsp. unsalted butter
1/2 tsp. salt (to taste)
1/4 tsp. peppers
Seafood Fried Jollof Rice
4
Main course
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
3 cups
basmati rice
-
2 cups
mixed seafood (shrimp, scallops, squid)
-
1 cup
green onions / scallions, chopped
-
1 cup
carrots, chopped
-
2 cups
sweet bell peppers, chopped
-
1/2 cup
green sweet peas
-
3 Tbsp.
tomato paste
-
2
large red onions, chopped
-
1/2 tsp.
garlic, chopped
-
1/4 cup
vegetable oil
-
1 tsp.
curry powder
-
1 tsp.
thyme
-
2
dried bay leaves
-
4 cups
stock (vegetable, chicken or beef stock)
-
4 cups
water
-
2 Tbsp.
unsalted butter
-
1/2 tsp.
salt (to taste)
-
1/4 tsp.
peppers
Preparation
To prepare the rice, bring water to boil in a pan, add basmati rice and leave to parboil for 5 minutes.
Then, drain the water and set parboiled rice aside.
In a large pan, add vegetable oil, chopped red onions, garlic and thyme and fry for 2 minutes over medium heat.
Add the tomato paste and 2 cups of stock, and simmer for 5 minutes.
Add bay leaves, peppers, salt, and curry powder.
Next, add parboiled basmati rice into the pan and bring to boil.
Add the remaining stock at intervals, until the rice is fully cooked.
To prepare the mixed seafood and vegetable: in a saucepan, add butter and mixed seafood and sauté on low heat until cooked.
Next, add in the chopped bell peppers, carrots, green onions and sweet peas and stir fry for 2 minutes.
Add the mixed seafood and vegetable into the cooked basmati rice and stir over medium heat until fully mixed in.
Scoop rice onto a platter and garnish with additional sweet peas and green onions.
Notes:
While cooking basmati rice, add the stock at intervals while checking how done the rice is, to prevent overcooking.
Thaw seafood and vegetables before cooking to avoid liquid in the stir-fry
This dish can be enjoyed with some fried plantains and/or green vegetable salad.
For a vegetarian version of this dish, swap seafood with mixed vegetables, and use vegetable stock.
Source: Anthonia in Kitchener
Source :
Metro
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