Seafood And Rice Casserole
|Shrimp||1 1⁄2 Pound, cooked|
|Dill||1 Bunch (100 gm), chopped|
|Parsley||1 Bunch (100 gm), chopped|
|Canned mussels in water||8 Ounce (1 Can)|
|Long grain rice||1 Cup (16 tbs)|
|Onion||1 , chopped|
|Chicken bouillon cubes||2|
1. Put chopped onion and rice in melted butter in a large casserole or saucepan and sprinkle curry and paprika on top.
2. Stir and fry the rice without letting it brown. Add 2 cups of water and the bouillon cubes, and cook slowly covered for 18-20 minutes. Meanwhile, heat the mussels in their liquid and discard the liquid. Mix cooked shrimp, mussels, chopped dill, and parsley with the rice.