Ingredients:
Rice:
- 1 package Purple Thai Rice
- 1 cup coconut milk
- ¼ tbsp cilantro (chopped)
Stroganoff:
- 4-6 Wild Nova Scotian Frozen Jumbo Sea Scallops (thawed)
- 10 fresh uncooked shrimp
- 10 mussels (cooked)
- 1 lobster tail (cooked)
- 1 tbsp Extra-Virgin Olive Oil
- 1/2 cup Mushrooms (sliced)
- 1 tbsp diced garlic
- 1 tbsp diced shallots
- 1/2 tsp Whole Grain Dijon Mustard
- 1/2 tsp wasabi paste
- Splash white wine
- 1/2 cup clam & mussel juice
- 1 500ml can of coconut milk
Garnish:
- 30 g baby herb shoots
- 1 tbsp toasted almonds
Preparation:
1. Prepare Purple Thai Rice according to package instructions, substituting 1 cup of required water with 1 cup of coconut milk and adding cilantro to taste. Set aside in sauce pan or rice cooker.
2. In a pan over medium heat soften garlic, shallots & mushroomsin olive oil for approximately 2 minutes.
3. Stir in mustard andwasabi.
4. Add scallops, shrimp, cooked lobster & cooked mussels. Stir and coat seafood.
5. Add white wine and allow to reduce for approximately 1 minute.
6. Stir in clam & mussel juice and allow let reduce by half for approximately 2-3 minutes.
7. Stir in coconut milk and reduce for approximately 2-3 minutes until liquid becomes a creamy sauce.
8. Plate rice and top with stroganoff.
9. Garnish with almonds and baby herb shoots.