Ingredients
|
1
|
Tbsp
|
olive oil
|
|
1
|
Tbsp
|
shallot, minced
|
|
1
|
tsp
|
minced garlic
|
|
2
|
Tbsps
|
yellow miso
|
|
1
|
cup
|
Mahatma® Jasmine Rice, Mahatma® Basmati Rice or Mahatma® White Rice
|
|
1
|
cup
|
pinot grigio, divided
|
|
1/2
|
cup
|
red bell pepper, diced
|
|
1
|
lb
|
seafood (shrimp, scallops, mussels, clams, calamari)
|
|
2
|
Tbsps
|
green onions, sliced
|
|
2
|
Tbsps
|
fresh cilantro leaves, chopped
|
Cooking Directions
Heat oil in a medium pan over medium-high heat. Add shallots, garlic and miso and sauté 2 minutes. Add Basmati or Jasmine rice and continue to sauté for 1 more minute. Pour in ¾ cup wine and stir until all liquid is absorbed. Add 1 ½ cups water, reduce heat to medium, and cover.
Cook 10 minutes if preparing with Jasmine Rice (about 15 minutes with Basmati or White Rice).
Remove lid and stir in bell pepper, seafood and remaining ¼ cup wine. Reduce heat to low and cook 10 more minutes. Remove from heat. Season with salt and pepper, if desired. Garnish with green onions and cilantro.