LOBSTER RICE RECIPE RECIPES

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RED LOBSTER WILD RICE PILAF (COPYCAT) RECIPE - FOOD.COM



Red Lobster Wild Rice Pilaf (Copycat) Recipe - Food.com image

Make and share this Red Lobster Wild Rice Pilaf (Copycat) recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 13

3 cups water
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons minced carrots (use food processor)
1/2 tablespoon minced red pepper (use food processor)
1/2 tablespoon Old Bay Seasoning (With Lemon & Herb)
1 1/4 teaspoons Old Bay Seasoning (Original)
1/4 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon dried tarragon
1/4 teaspoon Accent seasoning
1 pinch sugar
1 small bay leaf
2 cups quick-cooking wild rice (Rice Select brand Royal Blend)

Steps:

  • MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each.
  • INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf.
  • BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice.
  • ALLOW to boil for one minute.
  • STIR and COVER.
  • REDUCE heat to LOW; STEAM rice for 15 minutes.
  • KEEP rice covered.
  • REMOVE from heat and allow to stand for 10 minutes (covered).
  • UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork.
  • SERVE and ENJOY!

Nutrition Facts : Calories 17.9, FatContent 1.9, SaturatedFatContent 1.2, CholesterolContent 5.1, SodiumContent 21.2, CarbohydrateContent 0.2, FiberContent 0.1, SugarContent 0.1, ProteinContent 0.1

GARLIC-BLACK PEPPER LOBSTER WITH LEMON GRASS FRIED RICE ...



Garlic-Black Pepper Lobster with Lemon Grass Fried Rice ... image

Provided by Ming Tsai

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 18

3 (1 to 2 pound) lobsters, head off, claws cut in half, tail cut into 4 or 5 medallions (shell on)
20 garlic cloves, thinly sliced
2 cups sliced scallions (save 1/4 cup of sliced green scallions for garnish)
2 tablespoons ground black pepper, medium ground
2 cups white wine
2 cups chicken stock
1/4 cup fish sauce
4 tablespoons butter
Salt, to taste
Canola oil, to cook
Canola oil, to cook
1 finely diced yellow onion
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
3 stalks lemon grass, minced, white part only
4 cups cooked jasmine rice
1 lemon, juiced
Salt, to taste

Steps:

  • In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
  • Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
  • PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
  • WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling

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