Crab Jambalaya With Scallion
|Canola oil||2 Tablespoon|
|Sliced scallions||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Low sodium tomatoes||14 Ounce|
|Chicken stock||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Long-grain rice||1 Cup (16 tbs)|
|Crumbled dried oregano||3⁄4 Teaspoon|
|Cooked crabmeat||8 Ounce|
|Cubed feta cheese||2 Ounce|
1. In a 4-quart saucepan, heat oil, add scallions and sautÃ© until soft.
2. Add parsley, tomatoes, stock, wine, rice, oregano, pepper, bring to a boil, cover and simmer for another 30 minutes until rice is tender.
3. Add in crab and simmer for another minute, remove from heat, add cheese and sprinkle remaining parsley.
4. Serve hot.