VINCENT PRICE VEGETABLE RICE & SHELLFISH - PILAF A LA VALENC
Full title: Riz Pilaf a la Valencienne - Rice Stewed with Vegetables, and Shellfish. Mr. Vincent Price was an excellent chef and produced several wonderful cookbooks, including "A Treasury of Great Recipes" by himself and his then-wife Mary Price, which was published in 1965. This recipe is from "Treasury" and was collected in 1964 by Mr. Price from Madame Point at the reknowned restaurant Pyramide in Vienne (still in operation today, although under different ownership from the originator, Fernand Point), which is a small town halfway between Paris and the Riviera.
Provided by Julesong
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, melt the butter.
- Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
- Stir in the rice, then add the broth and bring mixture to a boil.
- Reduce temperature to low, cover tightly, and cook for 30 minutes.
- While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
- Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
- To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
- Note: original recipe called for pimientos and mussels specifically.
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Thabang Nkopane
[email protected]This pilaf is a great way to use up leftover rice. It's also a good dish to make ahead of time.
Haroon Khan
[email protected]I found the recipe to be a bit confusing, but the pilaf turned out well in the end.
Bsvsv Gsgsg
[email protected]The pilaf was a bit bland for my taste, but it was still a good meal.
Afaq Hamid
[email protected]This pilaf is a great way to use up leftover vegetables. It's also a good dish to make for a weeknight meal.
Islam Alabd
[email protected]I'm a vegetarian, so I substituted tofu for the shellfish. The pilaf was still very good.
Aracely Morales
[email protected]I found the pilaf to be a bit too salty. I would recommend using less salt next time.
Margarito Anzures
[email protected]The recipe was easy to follow and the dish turned out delicious. I will definitely be making this again.
kelvin bediako
[email protected]This pilaf is a great way to get your kids to eat their vegetables.
Jahlo Marozo
[email protected]I made this pilaf for a potluck and it was gone in minutes. Everyone raved about it.
Nia Ansari
[email protected]I'm not a big fan of shellfish, so I omitted it from the recipe. The pilaf was still very good.
Sami Rajput
[email protected]This pilaf is a great way to use up leftover rice. It's also a good dish to make ahead of time.
Naqash Mughal
[email protected]I found the recipe to be a bit confusing, but the pilaf turned out well in the end.
Milana Lenaerts
[email protected]The pilaf was a bit bland for my taste, but it was still a good meal.
Awe Elijah akorede
[email protected]I wasn't sure how the combination of flavors would work, but I was pleasantly surprised. This pilaf is now one of my go-to recipes.
Michael Griffin
[email protected]The recipe was easy to follow and the dish turned out great. I especially liked the addition of the shellfish.
Tash Pk
[email protected]I've made this pilaf several times now and it's always a crowd-pleaser.
Guna Moktan
[email protected]This pilaf was a huge hit with my family! The flavors were amazing and the rice was cooked perfectly.