- 1 [10-ounce / 284-mL] can vegetable broth with onion
- Approximately 22 ounces [690 mL] water
- Chopped parsley, to taste
- Basil, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 cups [1 L] minute rice
- 1 tablespoon [15 mL] olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, crushed then chopped
- 2 green onions, finely chopped
- 1 small carrot, finely grated
- 1 stalk celery, finely chopped
- 1/2 cup [125 mL] mushroom slices
- 1/3 cup [80 mL] small frozen green peas
- 1/3 cup [80 mL] frozen corn kernels
- 1/3 cup [80 mL] tiny yellow, red or green sweet pepper dices
- 1 cup [250 mL] boiled fresh shrimps, shelled and deveined
- 1 cup [250 mL] boiled fresh scallops
- 1 cup [250 mL] well drained and rinsed canned snails
- 3 tablespoons [45 mL] soy sauce
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- Bring vegetable broth and enough water to get 4 cups [1 L] liquid, sprinkled with chopped parsley, basil, salt and freshly ground black pepper to a boil.
- Remove from heat and mix in rice; leave to rest for at least 5 minutes.
- Meanwhile, into a wok, heat 1 teaspoon [5 mL] olive oil at medium heat.
- Add chopped onion, garlic and green onions; stir-fry for approximately 3 minutes, until golden.
- Add grated carrot, chopped celery and mushroom slices; stir-fry for approximately 5 minutes.
- Add frozen green peas and corn kernels, tiny yellow, red or green sweet pepper dices, prepared boiled shrimps and scallops, well-rinsed and drained snails, remaining 2 teaspoons [10 mL] olive oil and soy sauce.
- Really well mix in reserved rice.
- Cover wok; reheat rice mixture on low for 3 to 4 minutes, until hot, stirring once.
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