|Uncooked rice||2 Cup (32 tbs)|
|Onion||1 Small, chopped|
|Butter||1⁄4 Cup (4 tbs)|
|Medium shrimp||1⁄2 Pound|
|Stalk celery||1 , chopped|
|Red pepper||1 , sliced|
|Frozen green peas||1|
|Finely chopped parsley||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Onions||2 Small, sliced|
|Garlic||1 Clove (5 gm)|
|White wine||1 Cup (16 tbs)|
Peel and devein shrimp.
Put stock in gredients plus shrimp peels and 2 1/2 cups water in a 1 1/2 quart glass or ceramic cas serole.
Cook at highest setting for 5 minutes.
Melt butter in a 21/2-quart casserole for 20 seconds.
Add onion and cook for 2 minutes, until transparent.
Add rice and stir well.
Pour in strained stock.
Cook for 12 minutes.
Rotate the dish one-quarter turn every 2 minutes.
Add celery, red pepper, thawed peas, mushrooms, shrimp, and ground saffron.
Cover casserole and cook 6 minutes on highest setting, until shrimp are pink.
Stir mixture and rotate the dish one-quarter of a turn after 3 minutes.
Before serving, sprinkle with parsley and grated Parmesan cheese.