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Recipes

Braised Rice with Scallop and Crab Stick

2-3 Servings

Approximately 45 minutes

INGREDIENTS

  • 1 L

    Swanson Clear Chicken Broth

  • 160 g

    White rice (washed)

  • 200 g

    Frozen scallops (3 pan-seared for garnish, the rest diced)

  • 100 g

    Frozen crab sticks (diced)

  • 60 g

    Canned sliced mushrooms

  • 50 g

    Onion (finely chopped)

  • As needed

    Salt

  • As needed

    Pepper

  • 15 g

    Coriander

INSTRUCTIONS

Step 1:

Cook the rice:

  • Sauté the chopped onion until fragrant. Add the white rice and stir-fry over medium heat for 2 minutes.
  • Add 500 ml of Swanson Clear Chicken Broth and the sliced mushrooms. Bring to a boil, then simmer over medium-low heat until the rice is cooked.

Step 2:

Enrich the rice:

  • Add the remaining Swanson Clear Chicken Broth and bring back to a boil. Continue simmering over medium heat until the rice becomes soft and creamy.

Step 3:

Add seafood and season:

  • Add the diced scallops and crab sticks, and cook until just done. Season with salt and pepper to taste.
  • Garnish with the pan-seared scallops and top with coriander.

Tip: Cook the rice first with half the chicken broth, then let it cool before adding the remaining broth later. This helps the rice grains become looser and softer in texture.