Seafood and Yellow Rice

• 1 pound scallops
• 1 pound shrimp peeled, deveined
• 1/2 pound crab meat
• 2 cans clams
• 1/2 cup onions chopped
• 1/4 cup sweet red bell peppers chopped
• 1/2 cup margarine
• 1 tablespoon celery chopped
• 1 x parsley leaves chopped
• 1 x garlic minced
• 1 x salt to taste
• 1 x black pepper to taste
• 1 x monosodium glutamate
• 2 cups mushrooms sliced
• 2 cups rice raw

1. Saute onion and bell pepper in margarine until translucent.
2. Add water (and some chicken stock) and a hint of garlic.
3. Add celery, parsley, salt and MSG.
4. Add mushrooms and clams; cover and bring to boil over medium-high heat.
5. When water comes to rolling boil, put in rice and bring back to LOWEST boil possible.
6. Add saffron; cover pot and don't touch it for 15 minutes.
7. Rice should be cooked, but not split at ends yet.
8. Dump in all the seafood and stir thoroughly.
9. Bring back to a simmer; cover and cook 10 minutes.
10. Might need to cook a little longer with the top off if the shrimp exude a lot of liquid.
11. Check seasonings; can add more butter or pepper.

scallops, shrimp, crab meat, clams, onions, sweet red bell peppers, margarine, celery, parsley, garlic, salt, black pepper, glutamate, mushrooms, rice

Taken from recipeland.com/recipe/v/seafood-yellow-rice-39929 (may not work)