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Scott Swenson
Rice dish with crab and garden peas
Dish with rice, crab, mascarpone and garden peas.
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Ingredients
Directions
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Chop the shallot. Heat the oil in a large soup pot and fry the shallot and leeks for 3 minutes on medium heat.
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Add the rice, bouillon tablet, garden peas and the water and cook on medium heat for 5 minutes. Cover well.
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Meanwhile, cut the parsley fine. Drain the crab and squeeze out the moisture.
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Take the 'risotto' from the heat and mix in the mascarpone and half of the parsley.
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Season with pepper and salt. Divide the plates and divide the crab and the rest of the parsley.
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Nutrition
560Calories
Sodium0% DV1.000mg
Fat37% DV24g
Protein34% DV17g
Carbs21% DV64g
Fiber40% DV10g
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