• 1 quart plus 1 cup chicken stock
• 2 Tbs. unsalted butter
• 2 Tbs. olive oil
• 1 cup onion, finely chopped
• 2 cloves garlic, crushed
• 2 cups Arborio or short grain rice
• 1 cup dry white wine
• 2 Tbs. lemon juice
• 1 tsp. tarragon
• 2 Tbs. parsley flakes, or 1/4 cup
• 1/4 tsp. red chili pepper flakes
• 1/2 lb. small shrimp, peeled and deveined, patted dry
• 1/2 lb. scallops, washed and trimmed, patted dry

Bring chicken stock to a boil on top of stove or in microwave, and hold at simmering. Spray rice cooker pan with nonstick cooking spray. Turn cooker on and add butter and oil until melted. Stir in onion and garlic and cook 1-2 minutes. Add rice and stir to coat well with butter mixture. Stir in next 5 ingredients. Slowly add hot stock, about 1/3 cup at a time, stirring constantly. When liquid has been absorbed, slowly add more hot stock in same manner. Continue this process about 15 minutes until rice is tender. Add shrimp, scallops and salt and pepper to taste. Cook another 1-2 minutes, stirring constantly, until shrimp and scallops are cooked throughout.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 2 only. The instructions describe how to prepare the ingredients for one pan. There are enough ingredients to prepare 2 pans.

Per serving: calories 688, fat 16.3g, 23% calories from fat, cholesterol 120mg, protein 34.7g, carbohydrates 87.5g, fiber 3.5g, sugar 3.7g, sodium 1154mg, diet points 14.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 4.6, Lean meat: 0.9, Fat: 3.4, Sugar: 0.0, Very lean meat protein: 2.3

  view detailed nutritional information