Best 2 Vincent Price Vegetable Rice Shellfish Pilaf A La Valenc Recipes
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.
BAKED VEGETABLE RICE PILAF
Three types of veggies and rice mixed together, but it is the cheese that really makes this dish.
Provided by Julie T.
Categories Side Dish Vegetables Green Peas
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix chicken broth, rice, corn, peas, carrot, and onion together in a casserole dish; cover with aluminum foil.
- Bake in the preheated oven until rice is tender and broth has been absorbed, about 30 minutes. Remove aluminum foil and sprinkle pilaf with Cheddar cheese; cover with aluminum foil. Continue baking until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 209.7 calories, Carbohydrate 32.7 g, Cholesterol 16.7 mg, Fat 5.2 g, Fiber 1.4 g, Protein 7.3 g, SaturatedFat 3.1 g, Sodium 466 mg, Sugar 1.8 g
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