Brown Rice and Corn Island with Seafood Stuffing Recipe by Khashayar Parsi

Another of Khashayar’s mouth-watering soon-to-be-classics that made me (da-AL) ask for seconds!

Inspired by Jacques Pépin

(serves about 8)

Looking for a dish that doesn’t require a lot of skill, yet will wow your guests? Or craving something delicious that includes the nutritional wonderfulness of seafood, whole grains, and veggies?

Read this recipe all the way through before you shop for ingredients and cook. It involves four cooking steps: a) rice, b) seafood, c) sauce, and d) plating.

Step A: Rice

1 medium diced onion

3 tablespoons olive oil

1/2 head (about 5 cloves) of diced garlic

3 cups brown rice

1 bunch (about 1 1/2 cup) chopped green onions

1 cup corn kernels

3 cups water

3 cups fish or chicken broth

1 tablespoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon saffron

1 cup shredded cheese (cheddar or monterey jack)

  1. In 5-quart pot, sauté onion in olive oil until lightly browned.
  2. Add garlic and sauté for another couple of minutes.
  3. Add brown rice and sauté until rice is covered with oil.
  4. Add green onions to rice mixture, and sauté for another two minutes.
  5. Add corn, water, broth, salt, pepper, and saffron.
  6. Bring to a boil, stirring occasionally to avoid a crust forming on the bottom.
  7. Reduce heat to simmer, add cheese, and cook for half an hour, or until rice softens.
  8. Set aside to cool to room temperature.

Step B: Seafood Stuffing

1 medium julienned onion

2 tablespoons coconut oil

1/2 head (about 5 cloves) of diced garlic

2 pounds mixed seafood (e.g., shrimp, calamari, and scallops)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon turmeric powder

1 cup white cooking wine

  1. Using a medium saucepan, sauté onion in coconut oil, until lightly browned.
  2. Add garlic and sauté for a couple of minutes.
  3. Add seafood and sauté for 5 minutes. Add cooking wine, salt, pepper, and turmeric, and cook for five more minutes on medium heat.
  4. Remove the seafood mixture with a slotted spoon and place in a large bowl. Seafood will be used during plating, in Step D. Set aside juice for use in sauce, which you’ll make next, during Step C.

Step C: Mushroom Sauce

2 tablespoons butter

1/2 cup white flour

6 cups milk

6 cups sliced fresh mushrooms

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

  1. In the same saucepan, melt butter. Whisk in flour, stirring quickly to avoid lumps.
  2. Whisk in milk.
  3. Add mushrooms, salt, and pepper. Bring to boil.
  4. Take off heat and set aside for plating.

Tip: If you get flour lumps, you can put the mixture in a blender before adding the mushrooms.

Step D: Plating

parsley or chives for garnish

  1. Butter the sides of a bowl.
  2. Add a few spoonfuls of rice mixture to fill about 1/3 of the bowl.
  3. Press rice down into the sides, creating a cavity in the middle of the bowl.
  4. Fill to 3/4 full with seafood.
  5. Cover with more rice, and gently pack it down.
  6. Place a plate over the bowl, and flip them quickly, to get the rice onto the plate. Carefully un-mold the rice by removing the bowl.
  7. If your guests are not ready, you can place all the dishes in 180 degree oven to keep them warm. Dishes may be kept there for up to half an hour. Any longer, and the food will start to get too dry.
  8. When ready to serve, gently spoon sauce around the ‘rice island.’
  9. Garnish with parsley or chives.

Tip: If you have enough bowls, you can leave them over the rice plates until you’re eady to add the sauce around.


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