|Special oil||2 Tablespoon|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Raw rice||1⁄2 Cup (8 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Special margarine||2 Tablespoon|
|Scallops||1⁄4 Pound, sliced|
|Halibut||1 Pound, cooked and diced|
|Scallions||3 , sliced (Green Onions)|
|Mushrooms||1⁄2 Pound, sliced|
|Dry white wine||3⁄4 Cup (12 tbs)|
|Peeled diced tomatoes||1⁄2 Cup (8 tbs)|
Heat the oil in a saucepan; saute the onions 5 minutes.
Stir In the rice until coated.
Add the water, 1 teaspoon salt and 1/4 teaspoon pepper.
Cover and cook over low heat 20 minutes or until tender and dry.
While the rice is cooking, prepare the fish.
Melt the margarine in a saucepan; mix in the scallops, halibut, seallions and mushrooms.
Cook over high heat 1 minute.
Add the wine, tonjatoes, thyme and remaining salt and pepper.
Cook over medium heat 10 minutes.
Heap the rice on a platter and pour the seafood over it.