Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 strips of bacon, finely diced
- 1/2 medium sweet onion, finely diced (about 1/2 cup)
- 1 clove garlic, finely minced
- 1 cup raw arborio or short-grain rice
- 1/4 cup white wine
- 3/4 cup clam juice, divided use
- 1 cup chicken or vegetable broth
- 1/2 teaspoon kosher salt or to taste
- 1 green onion, thin-sliced
- 1 Roma tomato, finely diced
- 1/2 pound lump crabmeat or imitation crab, coarsely shredded
- 1/4 cup heavy cream
- 1 Tablespoon chopped fresh parsley
Preparation:
Saute the bacon and sweet onion in a 4-quart heavy saucepan until bacon has rendered its fat (but not crisp) and onions are soft. Drain off all but 1 tablespoon of the drippings, if necessary.
Add the garlic and rice and stir-fry until rice becomes opaque, about 3 minutes, then carefully add the wine and stir for 1 minute. Add 1/2 cup clam juice, chicken broth, and salt. Stir to combine, then cover and simmer over low heat for 20 minutes.
Uncover and add sliced green onion, tomato, remaining 1/4 cup clam juice, crab, and cream. Stir gently to combine, cover again, and simmer an additional 10 minutes. Fluff rice, sprinkle with chopped parsley, and serve.
Yield: 4 servings
Crabby Rice Pilaf Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Add the garlic and rice and stir-fry until rice becomes opaque, about 3 minutes, then carefully add the wine and stir for 1 minute. Add 1/2 cup clam juice, chicken broth, and salt. Stir to combine, then cover and simmer over low heat for 20 minutes.
Uncover and add sliced green onion, tomato, remaining 1/4 cup clam juice, crab, and cream. Stir gently to combine, cover again, and simmer an additional 10 minutes. Fluff rice, sprinkle with chopped parsley, and serve.
Yield: 4 servings
Crabby Rice Pilaf Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
