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Crab Pilaf Recipe

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Crab Pilaf Recipe

Prep Time: Cook Time:

Ingredients

  • Leeks, raw | 2.00 leek
  • Butter salted | 1.00 tbsp
  • Brown rice, medium grain, raw | 1.50 cup
  • Mustard, prepared, yellow | 3.00 tsp
  • Salt | 0.25 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Vegetable broth | 3.00 cup
  • Asparagus, raw | 2.00 cup
  • Spices, tarragon, dried | 2.00 tbsp, leaves
  • Lemons, raw, without peel | 6.00 wedge or slice 1/8 of one 2-1/8" dia lemon
  • blue crab, canned | 1.00 cup
Nutrition Facts (Per Serving)

Calories per serving: 252.32 mg

Fat per serving: 3.70 g

Saturated fat per serving: 1.58 g

Protein per serving: 10.06 g

Sodium per serving: 696.94 mg

Cholesterol per serving: 26.92 g

Instructions

  1. Preheat oven to 350°F.
  2. Cut leeks in half lengthwise; rinse thoroughly under water. Cut crosswise into thin slices, place in a colander and rinse again.
  3. Melt butter in a large ovenproof skillet or Dutch oven over medium heat.
  4. Add the leeks; cook, stirring often, until softened, 3 to 4 minutes.
  5. Stir in brown rice; cook, stirring frequently, until the grains become somewhat translucent, about 1 minute.
  6. Stir in mustard, salt and pepper until combined (adjust seasoning according to taste)
  7. Pour in broth and bring to a simmer, scraping up any browned bits.
  8. Cover the pan. Bake the rice for 40 minutes.
  9. Then sprinkle asparagus (trimmed and cut into 1-inch pieces) and crab meat (any shells or cartilage removed) over the rice, replace the cover and continue baking until the rice and asparagus are tender, about 15 minutes more.
  10. Stir in tarragon (or dill). Serve with lemon wedges.

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