Seafood Pilaf
A flavorful seafood pilaf featuring tender rice, mushrooms, crab, and shrimp, infused with white wine and onion, perfect for seafood lovers and special dinners.
Ingredients
- 3/4 cup uncooked long grain rice ⓘ
- 2 tablespoons butter ⓘ
- 1 (3 oz.) can broiled sliced mushrooms ⓘ
- 1 (10 1/2 oz.) can condensed chicken and rice soup
- 1 (7 1/2 oz.) can crabmeat, drained, flaked, cartilage removed ⓘ
- 1 (4 1/2 oz.) can shrimp, drained ⓘ
- 1/4 cup dry white wine ⓘ
- 1 tablespoon instant minced onion ⓘ
Instructions
- In a skillet, brown the rice in butter.
- Add the mushrooms with liquid, condensed chicken and rice soup, crabmeat, shrimp, white wine, onion, and 1/4 cup water.
- Transfer the mixture into a 1 1/2-quart casserole dish.
- Bake covered at 350°F for 55 minutes.
- Remove from oven, fluff with a fork, then bake uncovered for an additional 5 minutes.
Tips & Substitutions
For a richer flavor, consider using homemade seafood stock instead of water. If you can't find crabmeat, cooked lobster or scallops can serve as great substitutes. Additionally, feel free to add vegetables like peas or bell peppers for extra nutrition and color. Make sure to stir gently to avoid breaking the rice grains.
Serving Suggestions
Serve the seafood pilaf with a light salad or steamed vegetables for a complete meal. It pairs beautifully with Kay'S Chicken Tetrazzini for an interesting dinner spread. For added freshness, garnish with chopped parsley or a squeeze of lemon juice before serving.
Storage & Reheating
Store any leftover seafood pilaf in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or broth to help restore moisture, then microwave or heat on the stovetop until warmed through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Seafood Pilaf contains roughly 169 calories, with 4g protein, 19g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood instead of canned?
Yes, you can substitute frozen shrimp or crabmeat for the canned versions. Just make sure to thaw and drain them properly before adding to the dish to avoid excess moisture. This will enhance the texture and flavor of your pilaf.
Is there a vegetarian version of this dish?
Absolutely! You can replace the seafood with sautéed vegetables like zucchini, bell peppers, and spinach, along with a vegetable broth instead of the chicken soup. This will create a delicious vegetarian pilaf that still has great flavor.
What can I do if my rice is undercooked?
If the rice remains undercooked after the baking time, add a little more water or broth, cover, and bake for an additional 10-15 minutes. Checking the moisture level is important, as the rice needs enough liquid to cook properly without burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).