Vincent Price Vegetable Rice & Shellfish - Pilaf A

Name: Vincent Price Vegetable Rice & Shellfish - Pilaf A La Valenc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 cup diced peeled eggplant; 1 small zucchini or 1 small summer squash, diced; 2 large mushrooms, sliced; 1 clove garlic, minced; 1 ripe tomatoes, peeled, seeded, and chopped; 7 ounces minced pimientos (or 7 oz minced roasted red bell pepper); 1 teaspoon salt; 1/2 teaspoon pepper; 1 cup uncooked rice; 1 3/4 cups chicken broth; 12 mussels (or clams or oysters or scallops in the shell); 1/2 cup water

Servings: persons

1/2 cup butter
1 cup diced peeled eggplant
1 small zucchini or 1 small summer squash, diced
2 large mushrooms, sliced
1 clove garlic, minced
1 ripe tomatoes, peeled, seeded, and chopped
7 ounces minced pimientos (or 7 oz minced roasted red bell pepper)
1 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked rice
1 3/4 cups chicken broth
12 mussels (or clams or oysters or scallops in the shell)
1/2 cup water

1
In a saucepan, melt the butter.
2
Add the eggplant, zucchini, mushrooms, garlic, pimientos (or roasted red pepper), salt, and pepper and cook over medium heat, stirring occasionally, for 10 minutes.
3
Stir in the rice, then add the broth and bring mixture to a boil.
4
Reduce temperature to low, cover tightly, and cook for 30 minutes.
5
While the vegetable stewed rice is cooking, scrub the shellfish (mussels, clams, oysters, or scallops) thoroughly under running water.
6
Put the shellfish into a pan with the water, cover, and cook on high for 5 minutes until shells open; set aside and keep warm.
7
To serve, pour the cooked vegetable rice onto a warm serving platter and top with the cooked shellfish in their shells - traditionally served with Brochette des Corsaires (Assorted Seafood on Skewers) and Scupions a la Nicoise (Squid with Tomato and Anchovies).
8
Note: original recipe called for pimientos and mussels specifically.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, 1 cup diced peeled eggplant, 1 small zucchini or 1 small summer squash, diced, 2 large mushrooms, sliced, and more.

Yes, Vincent Price Vegetable Rice & Shellfish - Pilaf A La Valenc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vincent Price Vegetable Rice & Shellfish - Pilaf A La Valenc

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions